Smokey Red Pepper Hummus

Name: Smokey Red Pepper Hummus
Total time: 600 s
Cuisine: British
Ingredients: 500 g Can Chickpeas; 1 Heaped tbsp Tahini; 1 Jar Roasted Red Pepper; 1 Chilli; 1 Garlic Clove; 1 tsp Smoked Paprika; 0.5 tsp Cayenne Pepper; 1 tbsp Olive Oil; Smoked Paprika; Olive Oil; Pitta Bread to Serve

TheMancunianCook @TheMancunianCook

Manchester

Is there a better snack than hummus with a warm pitta bread or cracker? This recipe takes a classic red pepper and gives it a smokey makeover with a slight chilli kick.

TheMancunianCook @TheMancunianCook

Manchester

Is there a better snack than hummus with a warm pitta bread or cracker? This recipe takes a classic red pepper and gives it a smokey makeover with a slight chilli kick.

Saved

Ingredients

10 minutes

500 gCan Chickpeas
1Heaped tbsp Tahini
1 JarRoasted Red Pepper
1Chilli
1Garlic Clove
1 tspSmoked Paprika
0.5 tspCayenne Pepper
1 tbspOlive Oil
Garnish
Smoked Paprika
Olive Oil
Pitta Bread to Serve

Saved

Steps

10 minutes

1

Drain your chickpeas and roasted red peppers.
2

Peel your garlic clove and break it in half. Remove the stem from the middle to stop garlic breath!
3

Add all of the ingredient into a blender (if you aren't a fan of heat, remove the chilli) and blend until smooth. I like mine very fine however you can leave it with some texture if preferred. Tip - if your hummus is to dry add some additional oil.
4

Add an ice cube to your hummus and blend it again, this will help you to achieve a smoother/whipped texture.
5

When plating up your hummus put a slight well in the centre and add a drizzle of olive oil and a sprinkling of smoked paprika.
6

Serve with a pitta bread which has been warmed through.