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.
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!
