Roasted red pepper and chilli hummus – A delicious twist on classic hummus with sweet roasted red peppers and a hint of warm chilli; served with crunchy seasoned pitta chips.
Hummus is one of my favourite lunches, I could quite happily sit and eat a whole tub of it with pitta bread and veggie crudités for dipping. While I do often buy hummus, it is so quick and easy to make your own, and it is far, far superior to any shop-bought stuff; AND you know that it is free from any nasty ingredients and preservatives.
There are endless flavours of hummus available and most of them are easy to re-create yourself. One of my favourites is roasted red pepper; it has a slightly sweet flavour from the roasted peppers without the need to add any sugar or sweeteners. I added a red chilli to it to add a bit of a kick, but removed the seeds so that the hummus didn’t end up being too spicy… feel free to leave them in if you want it hotter!
I roasted my own peppers which doesn’t take long, but if you want hummus in a hurry you can use a couple of roasted peppers from a jar instead, it will be just as good. This hummus has a fairly rustic texture which is how I like it; if you want it to be really smooth and creamy then you need to got the extra step of peeling both the chickpeas and the roasted peppers.
To peel chickpeas, take a chickpea between your thumb and next two fingers so that the pointy end is facing towards your palm and gently squeeze so that the chickpea pops out, leaving the skin behind. (This is why I don’t bother – I don’t have the patience!). To peel the peppers, once they come out of the oven and are still hot, place them in a plastic bag and seal it; leave them to sit for ten minutes then peel off the flaky skin (if you use ones from a jar they will already be peeled).
I served the hummus with home-made pitta chips for dipping. These are basically crispy, seasoned pitta triangles; they are really easy to make and pretty addictive! All you do is slice some ready-made pitta breads into triangles, toss them with some seasoned olive oil and bake for fifteen minutes – easy!
Here’s what you’ll need:
Roasted Red Pepper And Chilli Hummus:
- 2 large red bell peppers
- 1 tsp olive oil
- 1 red chilli
- 1 clove garlic
- 1 large lemon – zest and juice
- 2 Tbsp extra virgin olive oil
- 2 Tbsp tahini
- 1 400g/14oz (240g/8.5oz drained weight) can of chickpeas
- salt and pepper
- 4 white pitta breads
- 3 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic granules
- ½ tsp paprika
1.Preheat the oven to 400°F. De-seed the peppers and chop into chunks. Spread them out on a baking tray and rub with the teaspoon of olive oil. Roast for 25-30 minutes until soft and slightly charred in places. Set aside to cool.
2.De-seed and roughly chop the chilli (if you want your hummus hotter then there’s no need to remove the seeds). Peel and crush the garlic. Finely grate the lemon zest and squeeze the juice.
3.Place the chilli, garlic, lemon zest and juice, roasted peppers, extra virgin olive oil, tahini and chickpeas in a food processor. Blend well until smooth, scraping down the sides as needed, then season to taste with salt and pepper. Place in the fridge.
4.To make the pitta chips, keep the oven temperature at 400°F. Chop the pittas into triangles.
5.Whisk together the olive oil, salt, pepper, garlic granules and paprika.
6.Spread the pittas out in a roasting tray, drizzle over the olive oil mixture and rub it in so that both sides of the pittas are coated.
7.Bake for 15 minutes, turning halfway through, until crisp. Remove from the oven and leave to cool slightly then serve with the hummus. Top the hummus with a drizzle of extra virgin olive oil and a sprinkle of chilli flakes and chopped cilantro if you like.