Roasted Red Pepper Hummus

Hummus is something I make once a week and serve it with fresh veggies and pita after school as a snack. My attempt at trying to get the boys to eat something healthy. It doesn’t always work but at least I tried, right? Roasted red pepper hummus is a lovely change to the original. I loved the heat that came through from the paprika. 

Preparation Time 25 minutes 

Yields 2 cups 

Ingredients 

Roasted Red Pepper 

1 red pepper

1/4 teaspoon salt 

1/4 teaspoon black pepper 

1 tablespoon olive oil 

1 can/ 400 ml chickpea can- drained and reserve 4 tablespoons of the water for later

1/4 cup tahini 

4 tablespoons olive oil 

3 tablespoons fresh lemon juice 

1 clove garlic- minced 

1 teaspoon paprika 

1/2 teaspoon salt 

To Garnish

1 teaspoon toasted sesame seeds. 

1 tablespoon crumbled feta cheese 

3 cherry tomatoes- halved 

1 tablespoon olive oil 

Instructions 

1. To roast the red pepper: cut the red pepper in half. Remove the seeds snd stalk. Rub the olive oil, salt and pepper over it. Bake at 180c for 15-20 minutes until softened. Remove from the oven and cool to room temperature. 

2. Blend everything together except the sesame seeds. 

3. Adjust the seasoning and pour into a bowl. Top with additional olive oil, toasted sesame seeds, halved cherry tomatoes and crumbled feta cheese.