Roasted Red Pepper And Chilli Hummus With Home-Made Pitta Chips
A delicious twist on classic hummus with sweet roasted red peppers and a hint of warm chilli; served with crunchy seasoned pitta chips.
By Jon Doe
It is free from any nasty ingredients and preservatives!
Ingredients Red bell peppers Olive oil Red chilli Garlic clove Large lemon – zest and juice Extra virgin olive oil Tahini Chickpeas Salt and pepper Swipe up for the full list of ingredients
Let's make Roasted Red Pepper And Chilli Hummus With Home-Made Pitta Chips
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.
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.
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.
To make the pitta chips, keep the oven temperature at 400°F. Chop the pittas into triangles.
Whisk together the olive oil, salt, pepper, garlic granules and paprika.
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