Red Pepper Hummus with Smoked Paprika
Another Rose Elliot delight. This is a stylish and delicious variation on an old favourite, as well as being super-fast.
See how we made it in our slideshow below – here we used raw peppers instead of jarred.
Gluten-wheat-free if you suitable bread/crackers used or else the raw vegetable sticks option.
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Total time
10 minutes
Cuisine
Middle Eastern and Moroccan
Meal
- sides-light-meals-and-salads
Servings
4
Ingredients
- 2 garlic cloves
- 425g/14oz can chick peas, drained
- Half a 320g jar whole sweet red peppers, drained or just use raw peppers (as in our slideshow below)
- 1 tsp sugar or maple syrup
- Hot pepper sauce, eg Tabasco
- ¼-½ tsp smoked paprika – available from large supermarkets, delis or health food shops
- Coarsely ground or cracked black pepper
- To serve Warm pitta bread, crostini or chunks of raw vegetables such as carrot, celery, green pepper
Instructions
1. Whizz the garlic cloves in a food processor until chopped then put in the chick peas, sweet red pepper and maple syrup or sugar and whizz again.
2. Stir in a drop or two of hot pepper sauce and smoked paprika to taste.
3. Turn the mixture onto a flat plate and smooth the surface.
4. Grind some black pepper coarsely over the top.
5. Serve with strips of warmed pitta bread or other suggested accompaniments.
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