Roasted Pepper Hummus

Name: Roasted Pepper Hummus
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 12 serving(s)
Ingredients: 1 orange pepper, halved and deseeded; 400 g tin chickpeas, drained and rinsed; 1 garlic clove, crushed; 4 tbsp. tahini; 2 tbsp. lemon juice; 1 tsp. sweet smoked paprika; 1/2 tsp. ground cumin; Fresh dill sprigs and crackers, to serve

You can use a red pepper instead of orange, the ‘carrots’ will just be a deeper hue.

By The Good Housekeeping Cookery TeamPublished: 16 December 2024

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mike garten

Piped in the shape of carrots on to small crackers and decorated with a dill frond to resemble carrot leaves (they’re part of the same plant family – Apiaceae), this savoury treat is a cute option for an Easter or spring canapé.

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Yields:

12 serving(s)

Prep Time:

15 mins

Cook Time:

5 mins

Total Time:

20 mins

Ingredients

1
orange pepper, halved and deseeded
400 g
tin chickpeas, drained and rinsed
1
garlic clove, crushed
4 Tbsp.
tahini
2 Tbsp.
lemon juice
1 tsp.
sweet smoked paprika
1/2 tsp.
ground cumin
Fresh dill sprigs and crackers, to serve

Directions

1. Step 1Preheat grill to high. Place pepper halves, cut-sides down, on a sturdy baking tray and grill until the skins are charred, about 4-5min. Transfer to a bowl, cover tightly and set aside until cool enough to handle. Peel off and discard skin.
2. Step 2Transfer pepper to a food processor along with the chickpeas, garlic, tahini, lemon juice, paprika, cumin and 1/4tsp each salt and freshly ground black pepper, and whizz until smooth.
3. Step 3To serve, transfer mixture to a small resealable bag and snip off corner. Pipe on to crackers in a zigzag motion to create a triangular carrot shape and top each with small sprigs of dill to look like carrot tops. Alternatively, scrape into a serving bowl, top with a scattering of dill sprigs and serve with crackers on the side.

Makes 375g.

GET AHEAD
Make the hummus up to 2 days ahead. Store in a sealed container in the fridge. Complete recipe to serve.

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