Roasted Red Pepper Hummus
Roasted Red Pepper Hummus
Try this quick and easy dip recipe by Siba Mtongana from Siba's Table.
  • Difficulty Level Easy
  • Preparation Time 15 minutes
  • Yield 4 servings
  • 2 roasted red peppers from a jar or can
  • 400 grams chickpeas, rinsed and drained
  • 2 tablespoons Tahini paste
  • Juice of 1 Lemon
  • 1 Garlic clove
  • Ground Cumin ½ teaspoon
  • Pinch sea salt, to taste
  • 2 tablespoons Sesame oil
  • 2 tablespoons extra virgin Olive oil
  • Coriander leaves to garnish, optional
  1. Tip the chickpeas into a colander and rinse
  2. Place the red peppers in a blender with the chickpeas, tahini, lemon juice, garlic clove whole, cumin, salt (rub the salt flakes as add to break them up)and sesame oil and process to a smooth paste
  3. Transfer into a serving dish and drizzle with extra virgin Olive oil just before serving. Garnish with coriander leaves, if using

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