Hummus Where The Heart Is
As today is International Hummus Day, I thought I would share my favourite recipe with you – enjoy!
This Red Pepper Hummus is super simple to get right and packs a big flavour punch, something I always find lacking in its supermarket counterparts. Once stored in the fridge, I’ve found it remains fresh for 10+ days, a lot longer than any shop-bought hummus. I’ve also frozen it, as the recipe makes quite a lot of hummus. Once defrosted, it usually needs maybe 1-2 tspn of water to loosen it back up again.
This is quite a sweet hummus, so be sure to salt it generously to get the most out of the flavours. The garlic doesn’t necessarily need to be roasted, but roasting it does omit the dreaded garlic breath if you are going back to work after a hummus filled lunch! If you like a strong garlic kick, use raw garlic instead.
For those who haven’t heard of it, tahini paste is made from ground sesame seeds. It can be purchased in most supermarkets.
Red Pepper Hummus
- 2 red peppers
- 1 large or 2 small cloves of garlic
- 2 tspn tahini paste
- 30 mL lemon juice (2 tablespoons or 3 dessert spoons)
- 30 mL olive oil (2 tablespoons or 3 dessert spoons)
- 400 g tin chickpeas (240 g drained)
- Salt and pepper
Preheat oven to 150 °C.
Roast the red peppers and cloves of garlic on a baking tray for 30-40 min, turning every 10 min. The garlic usually only takes 20-30 min, so be sure to remove it before the peppers are done.
Leave the red peppers to cool. Before you remove their skins, pierce the flesh with a knife and drain the liquid into a bowl. Remove the peppers’ skin, stalks and seeds, and add the flesh to the retained liquid in the bowl.
Remove the skin from the roasted garlic.
Drain and rinse the tin of chickpeas, and put in a Nutribullet/food processor with the roasted peppers and garlic and all of the remaining ingredients. Blend together until smooth. If the hummus seems sticky or dry at this stage, add some water (1 tablespoon at a time) and blend again.
For the ultimate Hipster-Yuppy breakfast, I suggest serving this hummus on sourdough toast with avocado and a poached egg. And some bacon if you’re really feeling it.
Tag @thecorkfork on Instagram to show me your best hummus creations and serving suggestions.