Roasted Garlic
& Red Pepper Hummus

Servings

4-6

Prep Time

40 mins

Craft Time

15 mins

Total Time

55 mins

Ingredients

Ingredients for Hummus

2x cans chickpeas
4 cloves of roasted garlic (add more if you like a lot of garlic)
6 tbsp extra virgin olive oil
4 tbsp of hot water
1 tbsp salt
1 tbsp distilled white wine vinegar
1 tbsp black pepper
1 tsp. cayenne pepper
1 tsp. paprika
1 tsp. cumin
The juice of one small lemon (I like mine zesty)
4 tsp of good quality tahini
1 large roasted red bell pepper
Reserved juice from the cans
(approx 7-10 tbsp)

Ingredients for Garnish

4-6 finely chopped sun-dried tomatoes (use the jarred type that are preserved in olive oil)
6-8 green olives (with seeds)
2tbsp. Infused olive oil
Chickpeas
Finely chopped parsley

instructions

Step 1

Wash and dry your red bell pepper and place on a baking sheet with parchment paper. Place in the centre of the oven and roast for approximately 40 minutes or until softened and slightly charred. Carefully peel away the loose layers from one head of garlic and trim off 1/4 inch off the top to expose the tips of the cloves. Drizzle with 1 to 2 teaspoons of olive oil, wrap in foil and place in the oven at the same time as the bell pepper. Roast for 30 minutes covered and then a further 10 minutes uncovered.

Step 2

When ready place your bell pepper and garlic to one side to cool. Once cool, deseed your bell pepper and carefully remove 4 cloves of garlic. Set aside.

Step 3

Blast wash the chickpeas under cold water, removing as much of the skins as possible.

Add all the ingredients for the hummus into a blender but for the olive oil and reserved chickpea juice. While blending, slowly add the olive oil and then the reserved juice until smooth and thick. (You May need to add more or less of the chickpea juice, depending on your preference for how smooth you would like the hummus to be).

Step 4

Once you’ve finished blending, place your hummus into the fridge for 30minutes and remove at least 10 minutes before you wish to serve. Finely chop your sun-dried tomatoes. Deseed the green olives and roughly chop. Spread the hummus on a chopping board and create a mini pool in the centre. Carefully spoon your chopped sun-dried tomatoes into the centre and drizzle the infused olive oil from the jar on top. Garnish with the chickpeas, green olives, and parsley. Serve!

TOP TIP

Roast your bell pepper and garlic in advance to cut your prep time 5-10minutes

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