This roasted red pepper hummus recipe could be just what you are looking for when it’s really hot outside and you don’t feel like eating a massive meal it makes a quick and delicious snack. So simple to make and packed with tons of flavour it’s great with vegetable sticks, crisps or pittas.
The sweet peppers combine perfectly with the hummus but it can be made using bell peppers just add a bit more honey to sweeten it up at the end
Ingredients
Makes 600 ml
400g tin of chickpeas, drained
2-3 sweet pointed peppers (180g)
juice of 1 lemon
2 garlic cloves, diced
3 heaped tbsp tahini
3 tbsp extra virgin olive oil
1 tbsp runny honey
1/2 tsp salt
1/2 tsp ground cumin
cold water to thin
For written guide visit: https://www.cupboard-creations.com/recipes-1/roasted-red-pepper-hummus
For all my recipes: https://www.cupboard-creations.com/
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Hey everyone, welcome to Cover Creations. My name is Gareth and this is my little corner of the internet for playing with my food. Today is like one of those really hot kind of summer’s day. It’s been barmy through the whole of Europe recently and I just want something nice and light and cool, easy. So, we’re going to make my roasted red pepper hummus. It’s just lovely with that nice little kind of couple of bits of celery or some cucumber. Just some snacking kind of thing. Yeah, it’s it’s getting too hot for seriously heavy food. So, we’re going to start this really really simple. And we’re going to need roasted red peppers. So, you’re going to want sweet pointed peppers. You want about 180 g worth, which is two decent size ones or three small ones. And they’re really good for this because yes, they don’t have as much flesh as your normal bell pepper, but sometimes those bell peppers, especially here in the UK, can be quite bitter. whereas these give you that nice little bit of sweetness that will really help. And what we’re going to do is we’re going to kind of blacken them down. We’re going to get the skin off. Easiest way to do that is a hund different ways. You can either pop them as they are on a tray in your oven about 220° C and turn them every 5 minutes or so until they’re nicely charred on the outside. And that’s going to take you probably 20, 30 minutes to do. or we can do them a couple of other ways which are a little bit quicker, a little bit simpler. First way you’re going to want to do it. Going to use that. Yeah, I’ll use that one. Is chop them into little bits. So kind of so you can flatten them out. So yeah, we just want to take those little bits of seeds out and then you’ve got these two nice nice peppers. Flatten them down. And then with your flat bits of pepper, you can just pop them onto a grill tray. Keep them nice and flat. Shove them under a grill really hot for about five minutes until they’re nicely charred. So that’s one way. If you don’t have an oven, you don’t have a grill, but you’ve got a gas hob. Your other option is flick the fire on grab your pepper and just pop it on top. And that give you start bubbling quite quickly. And again, you just keep turning it, keep turning until it’s nicely charred all over. And then last, but by no means least, if you spotted the fire safety, if you got a blowtorrch and a pan, you can just burn away. Little bit more manual this one, but it’s kind of fun. And half go quick. So, there we go. Those are really nicely kind of blackened peppers, and they look really, really quite black, but they’re nice and soft. You don’t need to worry because the skin will come off and that’s the whole reason we’re doing it. And we’re going to do now is pop each of those peppers into a realable bag whilst they’re hot. And what that will do is it will allow them to sweat down and that will again just really help that skin to kind of get nice and easy to peel. So we can pop that close that off. Now, we’re just going to leave that there for about five minutes, 10 minutes, just till it’s cooled down and then we can get cracking. We’re making the hummus. Okay. So, by now should have cooled down a bit. Enough to handle. We can pop those open. Yeah. And then you’ve got these lovely kind of char things. And so, so easy to get the skin off. Now, all you need is the back of a knife. You should just be able to push it across and all that skin will come beautifully away. Don’t worry if you don’t get all of it. It’s not absolutely vital. You don’t want covered in skin, but the odd little bit still stuck to it. Won’t be a problem. There we go. Now you’ve just got these lovely soft roasted peppers all ready to go. So there you go. Once your red peppers are all deskinned, nice and easy, straight in a blender. We’re going to pretty much do that with everything from now on. So, it’s a nice simple one to do this. So, now you’re just going to want two cloves of garlic. And you don’t need to be super fine with your chopping on these. You can be quite rough because it’s all going to get blended together to create that deliciousness. So, we can pop one in there. Then, with your garlic in, lemon. Just going to want the juice of one lemon for this. What am I doing that for? Goes on top. We’re just going to Same with the garlic. Just get it done. Get it in the blender. So, there we go. Lemon in. Lovely. Now, chickpeas. It’s not really hummus without chickpeas. So, you want one sort of 400 g tin of chickpeas. Just drain them. Pop those in there. And now for some flavors. Now we’re going to add tahini with this one. You could, if you want to be less traditional, use um smooth peanut butter. You know, if you don’t do this that often, you don’t want tons of it hanging around. It will work. It will be slightly sweeter, slightly different flavor. I think with this one, the tahini does work quite well, but the peanut butter will as well. So you just want three heap tablespoons of whichever you’re using in there. Okay, so that’s gone in. Now you want 3 tablebspoon of extra virgin olive oil. You always want an extra virgin one for this because you’re not going to cook it. Get yourself a good one. And then just pop those in there. Lovely. Now, as I said, with a lot of red pepper hummus, especially some you buy in supermarkets and that, they can be a little bit bitter. So, to cure that, we’re going to add honey. Now, if you’re using the sweet peppers, then you don’t need much. Only a tablespoon and that will be enough. If you’re using bell peppers, maybe once it’s blitzed up, give it a little taste. If you think, oh, that’s still a little bit sweet or not sweet enough. Pop a bit more in. Do it to your taste. It’s not about getting everything exactly the way it’s done on random YouTube videos for recipes. But now some spices. So we’re going to put in half a teaspoon of ground cumin. It works deliciously with this one. Works really well with those peppers. So pop that in. And then sea salt. So, about the same, about half a teaspoon. Just going to whack it in like that. Probably two good pinches is about right. Now, that’s it. You want your top on and then it’s time to start blitzing. Now, it will be quite thick at this point, so you might find it kind of sticks a bit. And what you’re going to do there is water. Just plain simple cold water. And then just keep pouring a bit in every now and again just until it loosens up to that consistency you want. So let’s get cracking. There we go. It’s nearly there. Very nearly there. So we’re just going to add water just tiny little bit at a time just until when those blades are churning the whole thing keeps moving. That should be spot on. Perfect. So, you can see the blades are all spinning. It’s moving around. It’s got to that right level of consistency. Now, don’t worry if you think you’ve gone too far. If it’s you put a bit too much water in, it’s a little bit too liquidy for what you’d want. When you stick it in the fridge, it’s going to kind of firm up a bit. So, it’s perfect as is. And that’s it really. That is my lovely red pepper hummus. Just time to place it up and get it in the fridge. There we go. All down. We just smooth that out. Perfect. And that is going to be absolutely delicious. It’s got that lovely sweetness. Little bit of the garlic in there. That classic kind of hummus underlining it. Really, really good stuff. Like I say, it’s going to be better than the supermarket one just because you get to flavor it the way you want. You can make it as sweet or, you know, if you like a little bit of bitterness to it, go for it. But there you go. On a hot summer’s day, nothing better. Some nice crispy veg poked in there. Beautiful. So, I hope you give this one a go. I hope you enjoy it. And I’ll catch you next time. Cheers.