Red Pepper Hummus
by Nigella. Featured in NIGELLA EXPRESS
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Photo by Lis Parsons
Introduction
This hummus can be dolloped onto crostini or toast, or eaten as a dip. And it even serves as a rather intriguing, brilliantly hued sauce for plain grilled meats.
This hummus can be dolloped onto crostini or toast, or eaten as a dip. And it even serves as a rather intriguing, brilliantly hued sauce for plain grilled meats.
For US measures and ingredient names, use the toggle at the top of the ingredients list.
Ingredients
Makes: 500ml
Metric
U.S.
- 1 x 350g jar of flame-roasted red peppers
- 1 x 400g can chickpeas
- 1 teaspoon paprika
- 2 x 15ml tablespoons cream cheese
- 2 x 15ml tablespoons garlic infused olive oil or regular olive oil
- 1 teaspoon fresh lime juice
- salt to taste
- 1 x 12oz jar of flame-roasted red peppers
- 1 x 14oz can garbanzo beans
- 1 teaspoon paprika
- 2 tablespoons cream cheese
- 2 tablespoons garlic flavored oil or regular olive oil
- 1 teaspoon fresh lime juice
- salt to taste
Method
- Drain the peppers and chickpeas and put them into a food processor.
- Add the paprika, cream cheese, oil and lime juice.
- Whiz to form a hummus-like puree, and then add salt, and perhaps more lime juice, according to taste.
- Drain the peppers and garbanzo beans and put them into a food processor.
- Add the paprika, cream cheese, oil and lime juice.
- Whiz to form a hummus-like puree, and then add salt, and perhaps more lime juice, according to taste.
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What 1 Other has said
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Posted by NYClcg on 12th February 2021
Show more commentsI whipped this up in minutes with ingredients I already had in the fridge and cupboard. Took a tip from Nigella's other recipes and used Greek yogurt instead of cream cheese. Paired perfectly with pita and sparkling wine.