This hummus recipe is quick and easy. All the ingredients are simply thrown in a food processor, whizzed round a bit and its ready. The bright orange colour makes for quite a dramatic picture, but the taste is just what you would expect, the comfort of sesame, the depth and smokiness of cumin but with the addition of the sweetness of red peppers. Healthy, gluten free and suitable for vegans. For us it is a winner - hope you like it too.
2 red peppers
1 x 400g can chickpeas, drained
30ml lemon juice
15ml sesame oil
15ml olive oil
0.5 tsp ground cumin
0.5 tsp dried chilli flakes
0.5 tsp caster sugar
salt to taste
Optional to garnish: Ito Togarashi (shredded chilli pepper from Sous Chef)
Cut the red peppers in half, take out the seeds and membranes and then cut into half again. Put under a grill and cook until they are charred, this can take several minutes.
Place the grilled red peppers in a plastic bag and leave them to cool. The skins should then peel off.
Put all the ingredients with the red peppers in a food processor and whizz them together until smooth.
Serve with cut vegetables, pitta fingers or crisps.
Store covered in the fridge until required. The hummus will keep at least 3 days.