How To Make Red Pepper Hummus | Ep 611

Grill 1 red capsicum on high heat until charred on all sides, about 5 minutes.

Turn the heat to low after 5 minutes and continue grilling until charred.

Place the charred capsicum into a heat-proof stainless steel bowl and cover tightly with cling wrap. Let it steam for about 10 minutes.

After 10 minutes, remove the cling wrap and peel the charred skin off the capsicum while wearing gloves.

Remove the stem and most of the seeds from the capsicum, leaving a few seeds if desired.

Drain the 400g can of chickpeas, reserving 3 tablespoons of the liquid.

Add the drained chickpeas to a food processor along with the peeled capsicum.

Add 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 cup lemon juice, and 3 tbsp olive oil to the food processor.

Blend the mixture on high speed until smooth, scraping down the sides as needed.

Add the reserved chickpea water (3 tbsp) and 1/4 cup tahini to the mixture and blend again until well combined.

Add 2 crushed garlic cloves and blend until the desired consistency is reached, ensuring it's not too runny or too thick.

Serve the hummus by garnishing with reserved chickpeas, a sprinkle of smoked paprika, fresh parsley, and a drizzle of olive oil.

Equipment Needed

Dietary

Allergens