Recipes

Best Roasted Veg Hummus Topped with Toasted Pinenuts

1 jar roasted peppers or a whole red pepper
1 large clove of garlic
1 tin chick peas (drained and rinsed)
1tbsp light tahini paste (sesame-based paste in a jar)
Juice of 1 lemon
4tbsp of olive oil
4tbsp pinenuts
½ tsp paprika

Drain ½ a jar of roasted peppers, or de-seed, chop and roast a red pepper in an oven, at 180C for 20 mins, then allow to cool.

To create a really smooth hummous, simmer the chick peas in fresh water for around 15 mins.

Meanwhile, place all the other ingredients into a food processor and blend. If using a hand-blender, place ingredients into a mixing bowl for these steps.

Drain chick peas and allow to cool, before adding to the mixture and blending further. Add more olive oil or water to adjust consistency and add salt and pepper to taste.

To finish, toast the pinenuts under a grill for just a couple of mins (watch them carefully as they can burn quickly).

Spoon hummous into a deep bowl, then sprinkle the pinenuts, paprika and a drizzle of olive oil, if desired.

Serve with toasted wholemeal pitta bread, cut into fingers.

For alternative flavours, use different cooled or jarred roasted veg, such as courgette or artichoke. It is also great to experiment with different varieties of tinned beans, such as butter beans or mixed beans.

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