Breville Test Kitchen
Grilled Red Pepper Hummus
the Q™
25 mins total time
15 mins active time
Medium
Makes 2 cups, 16 fl oz
Ingredients
Measurements:
1 (12 oz) large red bell peppershalved
2 tbsp olive oil
2 (15½ oz) cans chickpeasrinsed and drained
3 cloves garlicpeeled
1 (5 oz) medium lemonjuiced
¼ cup (2 fl oz) water
2 tbsp tahini
1 tsp ground cumin
Flaky sea saltto season
Freshly ground black pepperto season
To serve
Cumin seeds
Pita bread
Instructions
- 1Preheat a grill or grill pan on high heat.
- 2Rub 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.
- 3Transfer to a resealable plastic 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 in the blender jug with the remaining oil, chickpeas, garlic, lemon juice, water, tahini and ground cumin. Secure the lid.
- 5PUREE 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.
- 6Transfer to a serving bowl, sprinkle with cumin seeds and serve with pita bread.
