What can I serve with red pepper hummus?

While it's LOVELY as a dip, I love using hummus as a base for roasted vegetables, crispy skin-on potatoes or miso roasted sweer potatoes . Or, you can pile harissa grilled chicken , juicy lamb koftas , Greek chicken meatballs , honey harissa halloumi or sweet chilli halloumi on top.

Roasted Red Pepper Hummus

Name: Roasted Red Pepper Hummus
Prep time: 5 min
Total time: 5 min
Cuisine: mediterranean
Ingredients: 2 x 14oz (400g) cans of chickpeas, drained; 4 jarred roasted red peppers, drained; ½ cup tahini; 1 lemon, juiced; 4 garlic cloves; 1 teaspoon cumin; 1 teaspoon salt; 1 jarred red pepper, finely chopped; 1 tablespoon olive oil; 1 tablespoon everything bagel seasoning; A handful of flat-leaf parsley leaves

Description

Skip the bland store-bought stuff and make your own red pepper hummus in just five minutes, using simple ingredients. It’s cheaper, tastes so much better, and is perfect for entertaining or meal prep.

Ingredients

Scale

For the hummus –

2 x 14oz (400g) cans of chickpeas, drained
4 jarred roasted red peppers, drained
½ cup tahini
1 lemon, juiced
4 garlic cloves
1 teaspoon cumin
1 teaspoon salt

Optional, to serve –

1 jarred red pepper, finely chopped
1 tablespoon olive oil
1 tablespoon everything bagel seasoning
A handful of flat-leaf parsley leaves

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Instructions

Make the hummus. Add the chickpeas, roasted red peppers, tahini, garlic, ground cumin, lemon juice and salt to the bowl of a food processor or blender. Blitz for a couple of minutes, until super smooth and creamy. Stop the motor to scrape the sides down a few times to ensure even blending.
Garnish and serve. Spoon the hummus onto a lipped serving plate, or into a bowl. Use the back of your spoon to make swirls in the dip, then drizzle with olive oil and scatter the chopped red pepper, parsley and everything bagel seasoning on top. Enjoy with crunchy pita chips, sourdough discard crackers or fresh bread (no-knead chili cheese focaccia or rosemary parmesan bread is great)

Notes

STORAGE INSTRUCTIONS: The hummus will keep well, for one week, stored in the fridge in an airtight container.

INGREDIENT NOTES: Jarred or canned chickpeas are both fine here. If you’re using canned, if you have time, I like to boil the canned chickpeas for 10 – 15 minutes with a pinch of baking soda. This will soften them up nicely and ensure they blitz into a super smooth hummus.

SERVING SUGGESTIONS: While this is fabulous served as part of a grazing spread, I love using it as a sandwich spread, or as a lovely base for roasted skin-on potatoes, miso roasted sweet potatoes, juicy lamb koftas, Greek chicken meatballs or grilled honey harissa chicken. It’s also wonderful dolloped on top of salads (try it with this Greek quinoa salad or chopped rainbow salad). You can also toss it through pasta for a quick, no-cook sauce.

Prep Time: 5
Category: dips
Method: no cook
Cuisine: mediterranean

Nutrition

Serving Size: 1/4 cup
Calories: 94
Sugar: 2.1g
Sodium: 203mg
Fat: 4.1g
Saturated Fat: 0.5g
Carbohydrates: 11.5g
Fiber: 3.3g
Protein: 4.1g
Cholesterol: 0mg