Chargrilled Red Pepper Hummus
25 mins total time
15 mins active time
Medium
Makes 2 cups (16 fl oz)
Ingredients
Measurements:
- 1 (12 oz) large red bell pepper
halved
- 2 tbsp olive oil
divided
- 2 (15 oz) cans chickpeas
drained and rinsed
- 3 cloves garlic
peeled
- 2 tbsp fresh lemon juice
- ¼ cup (2 fl oz) 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
- 1Preheat a grill pan or barbecue on high.
- 2Rub the bell pepper skin with ½ tablespoon of the oil. Place skin side down on the grill pan or barbecue and cook for 10 minutes or until the skin is charred.
- 3Transfer to a resealable bag. Seal and set aside for 10 minutes to steam and cool slightly. Peel and discard the skin and seeds.
- 4Coarsely chop the flesh and place into the blender jar with the remaining oil, chickpeas, garlic, lemon juice, water, tahini and ground cumin. Secure the lid.
- 5PUREE for 35-40 seconds until smooth, season to taste with salt and pepper. If the dip is too thick add a little warm water, yogurt or buttermilk.
- 6Transfer to a serving bowl, sprinkle with cumin seeds and serve with pita bread.
