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.
For US cup measures, use the toggle at the top of the ingredients list.
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 cup measures, use the toggle at the top of the ingredients list.
Ingredients
Makes: 500ml
Metric
Cups
- 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.