Roasted Red Pepper Hummus

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I mentioned a couple of weeks ago that as it was summer I was going to make an effort to make a few healthier recipes.  So, following on from that theme I have a healthy and wholesome snack for you.  I’ve made rye bread before, the recipe for which you can find here, but this is a slightly different version I found on the BBC Good Food website for you to try.  The results were not too different, this one had a slightly closer texture but they both have a delicious nutty flavour to them.

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The roasted red pepper hummus can be eaten with the rye bread or you can be extra healthy a use it as a dip with sliced carrots, leeks and peppers.  I enjoyed mine on some Ryvita crispbreads with tomato and olive oil.  I love chick peas, so hummus has always been a favourite of mine.  It’s so quick as easy to make, as long as you have a blender, that there is really no excuse to buy it when you can make it so easily.  There are lots of flavour layers in this mix.  The roasted peppers add sweetness, the roasted garlic adds warmth and a gentle kick then the lemon zest brightens it all up and rounds the flavours off perfectly.

I just love how colourful making this hummus is!

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Rye Bread

I used this recipe almost exactly.  The only changes I made were to use 200g of Rye Flour and 200g of Seeded Bread Flour.  I upped the yeast ever so slightly to 10g.

Roasted Red Pepper Hummus
A perfect snack or lunch, this hummus is full of flavour and good for your too!
Prep Time
30 min
Prep Time
30 min
  1. 1 red pepper
  2. 1 tbsp tahini
  3. 400g can of chickpeas
  4. 2 cloves of garlic
  5. 1/2 tsp ground corriander
  6. 1/2 tsp cumin
  7. 1 tsp salt
  8. Zest and juice of 1 lemon
  9. 2 tbsp olive oil (more as required)
  1. Pre-heat the oven to 200 degrees.
  2. Remove the stem and core from the pepper then cut in half. Lay the pepper and garlic cloves, no need to peel them, on a baking tray and bake for 20 minutes.
  3. After 20 minutes the pepper should have blackened slightly and the garlic softened. Remove from the tray and allow to cool slightly before cutting the tip of the garlic and squeezing out the insides. Add these to the bowl of a food processor.
  4. Add the remaining ingredents and pulse to break everything down before blitzing on medium until you have a fairly smooth mixture. You don't want a completely smooth paste but there should be no chunks. If the mixture is too thick add a little more olive oil to loosen.
  5. Spoon in to a serving dish and drizzle with some olive oil to serve.
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