Roasted Red Pepper Hummus | Alfie Cooks

Alfie Cooks

Name: Roasted Red Pepper Hummus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: O Organics Parsley, Organic; Oppy Organic Meyer Lemons; Mighty Sesame Co. Organic Squeezable Tahini Paste; Key Food Bicarbonato; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; McCormick Ground Cumin; Morton Iodized Salt, 26 Ounce; Block of Ice; Hot House Red Bell Peppers; Napoleon Co. Grille Garlic Cloves; Happy Baby Squash Chickpea Spinach Savory Blend; Fritos Jalapeno & Cheddar Flavored Cheese Dip

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Roasted Red Pepper Hummus

Serves 415 mins prep30 mins cook

A delicious recipe for roasted red pepper hummus, perfect for dipping. This flavorful hummus is made with chickpeas, tahini, roasted red peppers, garlic, cumin, and fresh parsley. Ideal for a bank holiday weekend celebration.

0 servings

What you need

bunch fresh parsley

lemon

Mighty Sesame Co. Organic Squeezable Tahini Paste

tbsp tahini

tsp bicarbonate of soda

Cobram Estate Olive Oil, Extra Virgin, Classic Flavor

fl oz olive oil

tsp ground cumin

tsp salt

ice cube

red bell pepper

clove garlic clove

Happy Baby Squash Chickpea Spinach Savory Blend

can chickpea

cheese dip

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Instructions

1: Roast the peppers until charred, peel off the skin & remove the seeds.

2: Bring the chickpeas to a boil in the aquafaba (top up with a splash of water), turn down the heat, add the bicarb & simmer gently until falling apart (30 mins+).

3: Drain them, reserving the cooking liquid.

4: In a food processor, blend the boiled chickpeas with 2 tbsp of the cooking liquid.

5: Add the tahini, blend, then add the red peppers (reserve 1 tbsp for garnish), cumin, garlic, lemon juice & blend again.

6: Add several ice cubes to whip the hummus, making it smooth, fluffy & creamy.

7: Season to taste with salt.

8: Plate up the hummus in a bowl, top with fresh parsley, garnish with leftover roasted peppers & enjoy!

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