Roasted Red Pepper Hummus

Trinity's Kitchen

This roasted red pepper hummus is the ultimate dip! It serves well with salads, sandwiches, crackers and veggies.

There's more where this came from!

2 large sweet red bell peppers

2 large cloves garlic

2 heaped tbsp tahini

1 tin chickpeas

2 lemons

3 tbsp extra virgin olive oil

½ teaspoon sea salt

This roasted red pepper hummus is the ultimate dip! It serves well with salads, sandwiches, crackers and veggies.

Pre-heat oven to gas mark 7/425°C/220°F.
De-seed, de-stalk and slice your peppers in half or quarters.
Roast the sweet pepper and garlic in a hot oven. To do this, keep the garlic in its skin and place on an oven tray along with the pepper and place.
Roast garlic for up to 10 minutes and the pepper for about 15-20 minutes (or until the pepper is easy to pierce). No need to let the pepper char.
Wait until the garlic cools down a little before you pop it out of its skin. Gently chop off the top, then squeeze out the fleshy garlic and place in a jug ready to blend with everything else.
Rinse and drain chickpeas.
Juice lemon and discard the skin.
Add all ingredients to a jug and blend until you reached your desired consistency.
Chill in the fridge before serving.

Why not pair it with these rosemary oatcakes?