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Roasted pepper and chilli hummus recipe

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This yummy vegetarian dip from Food for Friends is perfect for serving at a dinner party with warm flat bread

"We have been serving these in the restaurant for over five years now and they are still as popular as ever. They're great for a party or a lazy lunch; serve with warm flat bread cut into strips."

Serves 8

Ingredients

• 2 x 400g cans chick peas
• 2 cloves garlic
• ½ red pepper, roasted, peeled and deseeded
• ½ yellow pepper, roasted, peeled and deseeded
• 2 tbsp lemon juice
• 2 tbsp water
• 1 tbsp olive oil
• 1½ tbsp tahini
• 1 tsp salt
• 1 tsp chilli powder
• 1 tbsp coriander leaves, finely chopped
• 1 tsp ground cumin

Method

1. Place all the ingredients, except the coriander, in a blender – or use a hand blender in a bowl. Stir the coriander through the dip at the end.

Recipe from Food for Friends: Modern vegetarian cooking at home by Jane and Ramin Mostowfi with Kalil Resende. Infinite Ideas

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Comments

• Kitchen friendly version

Average rating: 5/5

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