Smooth and silky red pepper hummus, perfectly paired for dipping with Tyrrells veg crisps
2 red peppers or 150g jarred equivalent (pre-roasted)
400g tin of chickpeas
1 garlic clove, crushed
zest of 1 lemon
1 tbsp lemon juice
generous pinch of turmeric
½ tsp cinnamon
½ tsp chilli flakes
2 tbsp olive oil
sea salt and black pepper
1 tbsp olive oil
sprinkle of chilli flakes
pinch of za’atar
Tyrrells veg crisps, to serve
If you’re roasting the red peppers, preheat the oven to 200°C/Fan 180°C/Gas 6. Cut the peppers in half and deseed. Place cut side down in a roasting tin and roast for 30 minutes until the skins are blistered and blackened in patches. Remove from the oven and put in a bowl. Cover with a plate and leave the peppers to steam while they cool. When they’re cool enough to handle, peel off the skins.
Put the peppers in a food processor with the garlic, lemon juice, turmeric, cinnamon, and all but 2 tbsp of the chickpeas. Season with plenty of salt and pepper. Blitz to a smooth paste, spoon into a serving bowl, and drizzle with 2 tbsp of the olive oil.
Lightly crush the remaining chickpeas and season with salt, pepper and chilli flakes. To serve, make a swirl in the hummus and drizzle with the remaining 1 tbsp of olive oil. Spoon over the chickpeas and top with the za’atar.
Open a bag of Tyrrels veg crisps – perfect for dipping!
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