Hummus is a firm favourite in our house and one of our staple lunches. I tend soak the dried chickpeas overnight then cook them at breakfast ready to whizz up at lunch. The dried beans are more faff but cheaper, especially when you have hummus monsters in your home.
I love all the flavours or hummus you can buy, but prefer a healthier twist on hummus so am starting to make variations at home. Adding vegetables to things is always a hit with me.
Here is our roasted red pepper recipe.
You could roast the peppers in the oven or even used ones from a jar. I didn’t have time or the jar variety so used the gas cooker approach.
It took me the length of time it takes to feed 2 rabbits, put them in their run and do a dusting dance with a feather duster 😉 that’s 10 minutes.
Perfect for kids, weaning, Christmas buffets or as a snack.
- 250g dried chickpeas
- 1 red pepper
- 100ml natural yoghurt
- 2 tbsp olive oil
- 2 garlic cloves
- 1 tbsp tahini
- Juice of half a lemon
- Black pepper
- Soak the dried chickpeas overnight or use 2 tins of chickpeas.
- Boil the dried chick peas for 40 minutes or until they are soft.
- Cook the pepper on a gas hob. Place a skewer in it, turn on the gas and place the pepper on top, turning every few minutes. The skin will blacken, do not panic! This is fine.
- Then place the slightly cooled pepper in a plastic food bag and rub the skin off with your fingers.
- Chop the pepper a little and remove the seeds.
- Place all ingredients in a food processor and blend until smooth.