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Red pepper & chilli hummus

Ideal for a night in with a DVD, or for sharing with friends.


  • 2 large red peppers
  • Fussels chilli rapeseed oil
  • 1 can chickpeas, drained and washed
  • 1 small garlic clove
  • 1 - 2 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 unwaxed lemon, juice and zest
  • 1 tbsp water
  • Salt and pepper, to taste


Preheat the grill to high.  Slice the peppers in half and remove seeds.  Brush the skins of the pepper pieces with the oil and place on a baking tray lined with foil.  

Place the peppers under the grill for 10 - 15 minutes or until the skins have charred   all over and coming away from the flesh.  Whilst the peppers are still hot, place in a bowl, cover with cling film and allow to sweat for 10 minutes, before easily removing their skins before discarding.

Add the peppers and the remaining ingredients in a food processor.  Blend the ingredients until a smooth mixture is achieved.  If the mixture remains too thick, add an additional tablespoon of water or oil to loosen.  Taste and add more seasoning if required.

Spoon the hummus into a serving dish and serves with vegetables sticks, flatbreads or cracker breads.

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