Recipes

Red Pepper Hummus with Smoked Paprika

Serves 2-4

5 minutes preparation plus blending time.
Another Rose Elliot delight. This is a stylish and delicious variation on an old favourite, as well as being super-fast.
2 garlic cloves
425g/14oz can chick peas, drained
Half a 320g jar whole sweet red peppers, drained
1 tsp sugar or maple syrup
Hot pepper sauce, eg Tabasco
¼-½ tsp smoked paprika – available from large supermarkets, delis or health food shops
Coarsely ground or cracked black pepper
To serve
Warm pitta bread, crostini or chunks of raw vegetables such as carrot, celery, green pepper

Whizz the garlic cloves in a food processor until chopped then put in the chick peas, sweet red pepper and maple syrup or sugar and whiz again.
Stir in a drop or two of hot pepper sauce and smoked paprika to taste.
Turn the mixture onto a flat plate and smooth the surface.
Grind some black pepper coarsely over the top.
Serve with strips of warmed pitta bread or other suggested accompaniments.

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