Serve 6-8 people | Level Easy | Time: 5 min Regular | 50 min Pepper Hummus | 35 min Onion Hummus
2 cans of chickpeas
3 TBsp of cold press organic olive oil
3 Tsp of Tahini
1/2 The juice of one lemon
2 garlic gloves
1/2 tsp of roasted papikra
Pinch of salt
For the Roasted Pepper Hummus:
3 Roasted Bell Peppers (red peppers are best)
For the caramelised Onion:
3 Roasted Onions
For the Roasted Pepper:
Pre heat oven to 400 degrees. Brush a baking sheet lighty with olive oil. Lay peppers on their sides.
Put baking sheet in the oven and roast for 20 minutes.
Give the peppers a half turn, then place back in the oven for another 20 minutes
Peppers will be ready when the skin should look slighty collapsed. If they don’t look ready, let them roast for a few minutes more.
Remove from the oven, you will need to deseed and peel them.
Store in a sterile glass jar and cover them with olive oil, if you don’t plan on using all of them in the hummus recipe.
For the Roasted Onion:
Pre heat oven to 400 degrees. Brush a baking sheet lighty with oile oil. Cut onions in half and place, cut-side down on a baking sheet.
Put baking sheet in the oven and roast until tender and the cut surfaces are golden brown, 25 to 30 minutes.
Ready to use. Store in a tupper for about 2-3 days if you don’t plan on using all of them in the hummus recipe.
Its as simply as placing all of the ingredients into a food processor/blender and pulse, until smooth and creamy.
Adding a splash of water makes the hummus even more creamy.
Adding 3 peppers for a ROASTED PEPPER HUMMUS.
Adding 3 onions for a ROASTED CARAMELISED HUMMUS.