I adore hummus, and always have done. One of my favourite lunches is a pot of hummus with some crusty bread and vegetable sticks for dipping, I will happily eat the entire tub in one sitting. While I do often buy hummus (I’m lazy), it is so quick and easy to make your own and that way you can control the flavours to get the balance of lemon, garlic and olive oil that suits you.
This hummus has the addition of sweet roasted red peppers and a bit of chilli; I kept the chilli quite mild by removing the seeds, 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 then you can also use a couple of roasted peppers from a jar instead.
This hummus has a fairly rustic texture which is how I like it; if you want to get it 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 made some home-made seasoned pitta chips to serve alongside the hummus for dipping. They are really easy to make and quite addictive!
I originally made this roasted red pepper and chilli hummus for DIYs, check them out for some awesome craft and recipe ideas.
Roatsed Red Pepper And Chilli Hummus With Home-Made Pitta Chips
Roasted Red Pepper And Chilli Hummus
- 2 large red bell peppers
- 1 tsp olive oil
- 1 red chilli
- 1 clove garlic
- 1 large lemon, finely grated zest and juice
- 2 Tbsp extra virgin olive oil
- 2 Tbsp tahini
- 1 400g/14oz tin of chickpeas
- salt and pepper
- 4 white pitta breads
- 3 Tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic granules
- 1/2 tsp paprika
Preheat the oven to 200°C/400°F/gas mark 6. 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 200°C/400°F/gas mark 6. Chop the pittas into triangles. Whisk together the olive oil, salt, pepper, garlic granules and paprika.
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.
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 coriander if you like.