My Roasted Red Pepper and Chilli Houmous offers a sweet and spicy twist on the traditional Middle Eastern dip we all know and love. Depending on how much time you have, you can roast a red pepper and allow it to cool or you can use a roasted red pepper from a jar.
If you like it garlicky, add an extra clove.
As a rough guide, this recipe serves 2.
- 400g chick peas
- 100ml water
- 1 roasted red pepper
- 1 clove of garlic
- 2 tbsp. lemon juice
- 2 tbsp. smoked rapeseed oil
- 1 tbsp. dark tahini
- 1 tsp. smoked paprika
- 1 tsp. chilli powder
- Salt and white pepper to taste
Drain and rinse the chick peas thoroughly using a colander then add to a food processor along with the roasted red pepper, garlic, smoked paprika and chilli powder. There’s no need to chop the garlic, just peel it.
Process for 30 seconds then add the dark tahini.
Process for 30 seconds whilst pouring in the water, lemon juice and smoked rapeseed oil. Season to taste then process for a further 30 seconds.