Roast Red Pepper Hummus - A light side dish

A unique perspective

Traditional Hummus

A dip of Arab origin, can be both sweet & savoury.

With Summer rolling in on us, it's time to bring out the light side dish for lunch. The ones where sitting out in the garden or on the patio doesn't require mountains of crockery and cutlery. Dips and sides where you can dip the freshly baked, crusty bread and enjoy the simplicity of life.

Hummus, also spelled hommus or houmous, made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. The standard garnish in the Middle East includes olive oil, a few whole chickpeas, parsley, and paprika

We have gone down a different perspective in this recipe, in that we have excluded the tahini, thus eliminating the sesame allergen and added Roasted Red Peppers to add a unique sweetness and gorgeous colour.

Roasted Red Pepper Hummus

Delicious ingredients

• 1 x 400g tins Chickpeas (drained)

• 500g Red Peppers

• 25g Red chilli

• 25g Fresh coriander

• 10g Ground cumin

• 5g Salt

• 1 Lemon, juiced

• Cracked black pepper

Step by step

Preheat the oven to 180°C.

1. Lightly score the red peppers (both ends), place on a baking tray and roast until the peppers skin has gone black. Take out the oven and immediately place the peppers in a large container and cover with cling wrap (tightly). Leave aside to cool.

2. Deseed the Red chilli and roughly chop, place in a container that will be used to blend the hummus.

3. Cut the stalks off the coriander and place the leaves in the container to blend.

4. Add to the blend, the Cumin, Salt and lemon juice.

5. Once the peppers have cooled, place a chopping board on top of a cloth (one that you do not mind getting dirty, as the peppers will have a lot of liquid). Take one pepper out and peel off the skin and take out all the seeds - place the remaining pepper in the container to blend. Peel and deseed all the peppers.

6. Once all ingredients are in the container, blend together using either a hand blender or larger one. Blend all together until you have a smooth consistency.

7. Taste and add a small amount of salt and black pepper should you feel the need to do so.

8. Chill in the fridge overnight to allow the flavours to settle and develop. Will keep in an airtight container for up to 3 days.

9. Serve lightly chilled or at room temperature with crusty bread and fresh vegetables (celery, cucumber, carrots, etc).

Light side dish of Hummus