If you like hummus, then you are going to love my charred red pepper hummus. It’s classic hummus with a hint of delicious charred, smokey red peppers and garnished with smoked paprika, parsley and drizzled with extra virgin olive oil.
I pretty much eat hummus every day. It is one of my favourite things to have as part of my lunches. I’m a big fan of making my lunch in a bento box. I pretty much have everything from carrots, cheese, cherry tomatoes, olives and even eggs. The hummus goes great with just about everything. I woke up the other morning and decided that I would make our hummus for this week instead of buying it at the store, but I wanted to try something a little different. This hummus recipe is smooth and packs a lot of great flavours.
The secret to a smooth and creamy hummus is to use the liquid from the chickpeas instead of water. It really gives it a full, richer taste. The other step for my take on hummus is taking a fresh red capsicum (or red pepper depending on where you’re from) and roasting it until it’s charred on the outside and soft inside. This time round I charred it on the spider burner on my stove top. Whichever method you use, you then put it in a bowl, cover with plastic wrap and let it steam inside for about 10 minutes. This will help the skins come right off. Then just throw it in a food processor with the other ingredients. This version is so good. With the taste of hummus you know with the added charred smokey flavour, and not spicy at all. It really compliments the garlic in the hummus perfectly.
This is a perfect dip to make and serve with snacks at home or when pre dinner nibble when you’re entertaining. However you have it you will never just have plain hummus again. Enjoy!