Roasted Red Pepper and Smoked Paprika Hummus (Vegan)

Easy, healthy and delicious, this Red Pepper and Smoked Paprika Hummus is perfect as a dip, in a wrap, as part of a mezze spread… or just eaten straight out of the dish by the spoonful… (which is quite likely, because it is THAT GOOD!).

📝 Ingredients

• 2 red peppers (cut in half lengthways and deseeded (see note 1))
• 2 x 400g cans chickpeas drained ((reserve the chickpea water))
• 4 tablespoons tahini
• Juice of 1 lemon
• 4 cloves of garlic ((crush these first if your blender is a bit on the weedy side))
• 1 teaspoon of salt ((yes really – it makes a big difference to the flavour))
• 4 tablespoons olive oil ideally good quality extra virgin (plus extra for drizzling)
• 2 teaspoons smoked paprika

👨‍🍳 Instructions

1. 1Preheat your oven to 220C / 200C fan / gas mark 7 / 425F. Place the red pepper halves on a non-stick baking sheet or roasting tray (see note 2) and roast in the preheated oven for 20 minutes or until just slightly blackened.
2. 2Place the drained chickpeas, tahini, lemon juice, garlic, salt, olive oil, smoked paprika and red pepper halves in a high-speed blender. Blend for 1-2 minutes until completely smooth.
3. 3This recipe makes quite a thick hummus. If you feel the hummus is a little too thick for your liking, add a splash of the chickpea water and blend again.
4. 4Serve as a dip with crudités and pittas, in wraps or as part of a mezze spread.