My Little ROCK – Reliable Organised Cooking Kitchen

– Red Pepper Hummus –

This red pepper hummus  is based on a recipe from Nigella Lawson’s cookbook Nigella Express. It’s a simple dip that packs a flavour punch and can be made from ingredients that you have stashed in the cupboard and fridge. What’s even better is that it can be used as a side sauce for plain meats, served dolloped on crostini or even as a topping for nacho’s.

Serves:

2  cups (500ml)

Preparation Time:

5 minutes

Cooking Time:

NA

Time to Table:

15 minutes

Number of Ingredients:

7

Equipment:

Tm5 or Food Processor

Ingredients:

350g jar flame-roasted red peppers

410g can chickpeas

1 teaspoon paprika

50g cream cheese

30ml olive oil

1 teaspoon lime juice

1 teaspoon crushed garlic

Salt and pepper to taste

Preparation:

• Pull out all of your ingredients.
• Drain and wash the chickpeas.
• Drain the red peppers.

Method:

1. Throw the garlic into your TM5 or food processor.

2. Squirt in the lime juice.

3. Sprinkle in the paprika.

4. Drizzle in the olive oil.

5. Drop in the cream cheese.

6. Throw in the chickpeas.

7. Finally chuck in the red peppers and set the TM5 to speed 5 for 30 seconds.

8. Take off the lid and have a taste.

9. Scrape down the sides of the mixing bowl with a spatula and add salt and pepper to taste, let it rip again on speed 5 for 30 seconds.

10. Enjoy your red pepper hummus straight away or store in the fridge in a sealed container for later on.

Hints and Tips:

• This recipe can be made in a food processor or blender.
• Seal and refrigerate for up to 7 days.
• This dip thickens slightly once refrigerated.

Categories: Any Season, Chickpeas, Food Processor - Dips, Pestos & Tapenades, Food Processor - Pestos, Tapenades & Dips, Processor / TM5, Savory Nibbles, Time to Table: 15 minutes and under, TM5 - Dips, Pestos & Tapenades

Tags: chickpeas, cream cheese, dip, lime juice, olive oil, paprika, red pepper hummus, red peppers