This smoky, Red Pepper Hummus recipe is dedicated to my lovely friend Sam who not only loved this when I made it, but immediately went home & made it for herself.
Sam & I became friends after I started attending her antigravity yoga class last year and we discovered we have loads in common, including hanging upside down, festivals, random dress ups and making yummy food. Go check her out here…. the classes are FAB, they’re fun, a teeny bit challenging and you’ll feel inches taller. Amazing.
Anyway..Sam came over last weekend to do something or other with The Gardener sorting out some computery programmy things (rock n roll I know, we’re cool like that).
So I decided to take the opportunity of having more than just the two of us in the house to cook ALL.THE.THINGS.
Which, I’m glad to say included this scrummy smoky garlicky delicious hummus.
Homemade hummus is a completely different beast to what you buy in the supermarket. For a start it’s not full of oil. In fact, when you make your own hummus the only bit of oil you add is a lovely drizzle of extra virgin olive oil over the top to serve. Homemade is super delicious and really easy, and as it’s full of protein rich chickpeas, an essential ingredient for any vegetarian/veggie lover to have on hand for snacking, sandwiches, toasties and.. well more snacking.
I love hummus in all its guises , but this particular variation brings together not only my favourite scrummy chickpeas, but my other love, silky, smoky peppers ( AKA capsicums for all my Aussie readers) . Together they make a lush, snacky & ever so slightly addictive dip. I added a little extra chilli powder to mine, add more if you like a little heat, or omit if you’re not a chilli fan.
Sam asked me for the recipe. And went home & made it the very next day. And loved it ( I feel so proud!) So here it is for all of you to adore too..
Go make it. And if you do..& love it… snap it, and tag me on Insta, FB or Twitter.. use #growcooklove – let’s share the veggie love.
- 1 tin chickpeas, drained, or equivilent cooked (400g or so)
- 2 Tbs tahini
- 3 long pointy red peppers
- 1/2 tsp smoked paprika
- 1/2 teaspoon chilli powder (optional if you like a bit of heat)
- 1 clove garlic chopped (if you like it not too garlicky) or 2 if you want it more garlicky
- juice 1/2 lemon . You might need more than half depending on the lemon size
- olive oil for drizzling later
- Blacken the peppers under the grill, then peel & remove seeds.
- Whizz all the ingredients in a food processor or blender until smooth.
- Taste and add more lemon juice/ salt/ smoked paprika
- If its a bit dry, add a little water but the peppers & lemon juice should add enough moisture
- Serve with a drizzle of olive oil & a sprinkle of smoked paprika over.
- HINT: You want to really char the skin on the peppers, it makes them sweet & smokey. Once completely blistered & black, pop them in a bowl & cover with a cloth. This steams them, and loosens the blackened skin. Then, once cool enough to handle, simply slip off the skin and remove the seeds.