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Spicy and crunchy roasted pepper and garlic hummus
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Chef :
BeckySpicy and crunchy roasted pepper and garlic hummus
Made this delicious hummus last night. I roasted the peppers and garlic before going to work in the morning so it only took about 10 minutes to prepare in the evening. We ate it slightly warm spread with warm toast and a salad, but it would also be perfect served with grilled fish, as stuffing for jacket potatoes, or cold as a dip with crudités. I roasted a whole bulb of garlic and will use it during the week - it gives soups, mashes and salad dressings a lovely sweet flavour.
Ingredient
Food ration :
4 servingsCooking time :
55 mins
3 cloves
garlic
1 handful
cashew nuts
1 tsp
tumeric
2 tsp
cumin seeds
1 tsp
chilli flakes
1
lime
Cooking instructions
* Step 1
Roast the peppers and garlic for 45 minutes
* Step 2
Heat the oil in a large shallow pan and add the cumin, tumeric and chilli flakes for a few minutea over a low heat
* Step 3
Add the chickpeas and cashew nuts
* Step 4
Squeeze the lime. Stir well, turn the heat up to moderate
* Step 5
Peel the peppers and garlic. Just squeeze one end of each clove of garlic and the delicious roasted garlic will ooze out the other end ☺
* Step 6
Add to the pan
* Step 7
Stir in
* Step 8
And add to the food processor. Drizzle with a little olive oil. Blitz but not for too long
* Step 9
Don't aim for the usual smoothness of humus. One of the satisfying things about this version is the slight crunch factor prvided by the cashew nuts
* Step 10
Serve while still slightly warm
* Step 11
Spread liberally on warm toast. Enjoy!!!
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