Roasted Red Pepper and Paprika Hummus
- 2 1/2 cups of chickpeas (either canned and pre-soaked, or soak your own overnight and then boil for about thirty minutes)
- 1 large red pepper
- 1/2 a jalapeño pepper (add more or less depending on how spicy you like it)
- 3 tablespoons of olive oil
- 1/4 of a cup of water
- 1 tablespoon of tahini
- 2 teaspoons of paprika
- 1 teaspoon of cumin
- 2 lemons
Start by slicing the red pepper into about eight long strips, discarding the seedy centre part. Then place these strips in a baking tray and bake for about 10 minutes at 180C.
While the pepper bakes make the rest of the hummus. First squeeze the lemons then place the lemon juice and all of the other ingredients into a food processor and blend until smooth, this should take 3-4 minutes. The stronger your processor the smoother and creamier the hummus will be.
Once the peppers have cooked for ten minutes and are starting to turn ever so slightly brown at the edges remove them from the oven, allow them to cool for a couple of minutes and then add them to the food processor with the hummus and blend until smooth. Finally serve and enjoy!