Spiced Sweet Roasted Red Pepper Houmous
Serves approx 8
Ingredients
- 410g can Chickpeas, drained
- 1 jar (450g) Karyatis Roasted Red Peppers, drained and sliced
- 3 tbsp Lemon Juice
- ½ tbsp Tahini
- 1 Clove of Garlic, crushed
- ½ tsp Ground Cumin
- ½ tsp Cayenne Pepper
- Pinch of Salt
- 1 tbsp Chopped Fresh Parsley
Method
- In an electric blender or food processor puree the chickpeas, roasted red peppers, lemon juice, tahini, garlic, cumin, cayenne papper and salt.
- Process, using long pulses, until the mixture is fairly smooth and fluffy. Make sure you scrape the mixture from the sides of the processor/ blender in between pulses.
- Transfer to a serving bowl and refrigerate for at least an hour – the houmous can be made up to 3 days ahead and kept in the fridge – but return to room temperature before serving.
- Sprinkle with chopped parsley before serving.
Ideal as appetiser or snack served with freshly toasted pita bread.