Roast red pepper hummus

Method

1. Drain the chickpeas but keep a few spoonfuls of the liquid from the tin, then rinse them. Drain the roasted peppers well and pat them dry.
2. Add the chickpeas, most of the roasted peppers, the tahini, the juice of the lemon, the peeled garlic and a good pinch of salt to a food processor or blender.
3. Blend for 2 to 3 minutes, stopping once or twice to scrape down the sides, until it is very smooth.
4. Loosen with the chickpea liquid or cold water, one tablespoon at a time, until it falls easily from a spoon. Taste, and adjust the salt and lemon.
5. Warm the flatbread in a dry frying pan over a medium heat, 1 minute on each side, and cut it into wedges.
6. Spoon the hummus into a shallow bowl. Chop the reserved peppers finely and scatter them over the top, then serve with the warm flatbread.

Tip Add the chickpea liquid slowly. A tablespoon too much and the hummus goes loose, though a spoonful more chickpeas will bring it back.

Photo made with AI.

From Nosha · nosha.app