the Breville Test Kitchen

Chargrilled Red Pepper Hummus

Name: Chargrilled Red Pepper Hummus
Cook time: 900 s
Total time: 1500 s
Yield: Makes 450g
Ingredients: 1 (350 g) large red bell peppers - halved; 2 tbsp olive oil; 2 x 425 g cans chickpeas - rinsed and drained; 3 cloves garlic - peeled; 1 (140 g) medium lemon - juiced; ¼ cup (60 ml) water; 2 tbsp tahini; 1 tsp ground cumin; Flaky sea salt - to season; Freshly ground black pepper - to season; Cumin seeds; Pita bread

the Super Q™

Shop

25 mins total time

15 mins active time

Medium

Makes 450g

Ingredients

Measurements:

1 (350 g) large red bell peppers
halved
2 tbsp olive oil
2 x 425 g cans chickpeas
rinsed and drained
3 cloves garlic
peeled
1 (140 g) medium lemon
juiced
¼ cup (60 ml) water
2 tbsp tahini
1 tsp ground cumin
Flaky sea salt
to season
Freshly ground black pepper
to season

To serve

Cumin seeds
Pita bread

Instructions

1
Preheat a grill or grill pan on high heat.
2
Rub the pepper skin with ½ tablespoon of the oil. Place skin side down on the grill and cook for 10 minutes until the skin is charred.
3
Transfer to a resealable plastic bag. Seal and set aside for 10 minutes to steam and cool slightly. Peel and discard the skin and seeds.
4
Coarsely chop the flesh and place in the blender with the remaining oil, chickpeas, garlic, lemon juice, water, tahini and ground cumin. Secure the lid.
5
PUREE for 35-40 seconds until smooth, season with salt and pepper. If the dip is too thick add a little warm water, yoghurt or buttermilk.
6
Transfer to a serving bowl, sprinkle with cumin seeds and serve with pita bread.