Roasted Red Pepper Houmous

Houmous is the greatest food out there! I could have houmous with anything! My fondest memory is being at a sleep over with my best friends, and two of us running to the kitchen before bed to make a sandwich that was full of houmous! I can’t quite remember what else was in this sandwich, but I do remember thinking it was the best thing ever, all thanks to the ridiculous amount of houmous we used! So now I’ve recreated one of my favourite foods with amazing roasted red peppers! I’ve had store bought red pepper houmous, but I usually find that it turns out the be quite bland, with little to no taste of red peppers. Now perhaps I’ve just been buying the wrong brand, but after seeing how easy it is to make, I’ll always just make my own!

Ingredients (Makes one medium bowl)

  • 2 red peppers
  • 1 tin (400g)  of chickpeas
  • 5 tablespoons of tahini
  • 6 tablespoons of lemon juice
  • 3 garlic cloves (minced/finely chopped)
  • 1/2 teaspoon of cumin
  • 2 tablespoons of olive oil
  • 3 tablespoons of water
  • Pinch of salt
  • Sprinkle of paprika (optional)

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Preheat the oven to 240C Fan/260C/Gas Mark 9. Cut your peppers in half and remove the seeds and the membranes. Place a layer of foil over your baking tray, and place down the peppers skin-side up. Using your fingers, rub a small amount of coconut oil over each pepper half. Place in the oven for 15-20 minutes, or until the skin of the peppers start the blacken.  When ready, remove the tray from the oven and cover the peppers in cling film or place in a heat proof bag to cool for about half an hour.

Once the peppers have cooled, you can start to peel away the blackened skin, leaving you with very moist roasted peppers. You can put these to one side.

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Place in your food processor the tahini, lemon juice, garlic, olive oil, water, salt and cumin and blend for about 30 minutes until you get a smooth mixture. Then drain the liquid from your tinned chickpeas, add the chickpeas to your food processor and blend for around 1 minute. Finally add the roasted red peppers to your food processor and blend for another minutes, until you have a super smooth houmous ready to serve.

Serve up in a bowl ready for dipping and add a sprinkle of paprika if you like. If you want to save some of you houmous for later, it will keep for around 5 days in the fridge in an air-tight container. Enjoy!

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