red pepper hummus

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Clean, wash and quarter the peppers. Place on a baking tray with the skin side facing upwards. Roast under the preheated grill for 10-15 minutes until the skin blisters and turns dark (see page 86).

2. 2

   Remove the peppers, cover with a damp kitchen towel and allow to cool. Carefully peel the skin. Dice the bell peppers finely.

3. 3

   Drain the chickpeas. Peel garlic and chop finely. Puree chick peas, garlic, tahina and 3 tbsp. oil with a hand blender. Stir in paprika and almonds. Season to taste with salt and pepper.

4. 4

   Lasts 3-5 days in the refrigerator.