Roasted sweet pepper hummus
Few things bring people together quite like a beautifully presented platter, and Roasted Sweet Pepper Hummus is the vibrant centerpiece that transforms simple snacking into something memorable. Silky smooth chickpeas are blended with sweet roasted peppers, creating a hummus that is rich, colourful, and full of Mediterranean-inspired flavour. The natural sweetness of the peppers adds depth and warmth, while a hint of garlic, lemon, and pepperdew keeps every bite fresh and balanced.Imagine a grazing board filled with crisp vegetables, warm pita wedges, marinated olives, cheeses, and charcuterie, all gathered around a generous bowl of Roasted Sweet Pepper Hummus. Its striking colour instantly catches the eye, while its creamy texture invites guests to dip, scoop, and savour. Whether served as part of a casual afternoon snack, a relaxed family gathering, or an elegant entertaining spread, this hummus elevates every platter with its irresistible flavour, bringing colour, freshness, and a touch of Mediterranean sunshine to the table.
Ingredients
- 2 large red peppers, cut into large pieces
- 1 tin chickpeas, drained and rinsed
- 3 garlic cloves, peeled, roughly chopped
- 6 pickled pepperdews
- 1 1/2 tsp ground cumin
- 6 g salt or to taste
- 1 g cayenne pepper or to taste
- 2 tsp pickling liquid from the pepperdews
- 1/2 lemon, juiced
- 1/2 tsp nigella seeds for sprinkling (optional)
Instructions
Roast the Red Peppers
Preheat your oven to the highest grill (broil) setting. Place the red peppers pieces, on a baking tray, lined with baking paper, with the skin side facing up. Grill for about 30 minutes, or until the skins are blackened and blistered.Steam the Peppers
Transfer the hot roasted peppers immediately to a plastic bag and seal it tightly. Leave them to steam for 20 minutes. This will loosen the skins and make them much easier to peel.Blend the Hummus Base
While the peppers are steaming, add the chickpeas, garlic, pickled Peppadews, ground cumin, salt, cayenne pepper, pickling liquid from the Peppadews, and fresh lemon juice to a powerful blender or food processor. Blend until smooth and creamy.Add the Roasted Peppers
Once the peppers have cooled slightly, peel away and discard the skins. Add the roasted pepper flesh to the chickpea mixture and blend again until the hummus is silky smooth and evenly combined.Serve and Enjoy
For the best flavour, refrigerate the sweet pepper hummus for at least an hour before serving, allowing the flavours to develop. Alternatively, serve immediately with fresh crudités, warm pita bread, or sourdough crackers.