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Roasted Red Pepper Houmous with Almond and Rosemary Toasts

  • Serves: 4
Roasted Red Pepper Houmous with      Almond and Rosemary Toasts

Ingredients:

  • 2 Whole Red Peppers, roasted and skin removed
  • 400g tinned Chickpeas
  • 60g Tahini
  • 2 Tbsp. Olive Oil
  • 1 clove Garlic, Peeled & finely Chopped
  • ½ Tsp. Salt
  • 2 Tbsp Lemon Juice
  • Pinch of Cayenne Pepper
  • ½ Tsp. Ground Cumin

Directions

To roast peppers

  1. Cut the peppers in half lengthwise. Remove seeds and white pith.
  2. Toss in 2 tablespoons of olive oil. Place in hot roasting tin.
  3. Roast for 30 minutes in oven @ 200°C.
  4. Remove from oven and place in clean bowl.
  5. Cover with cling film and allow to cool.
  6. When cool enough to handle remove the skins.

Directions

  1. Place peppers in processor. Blitz for 1-2 minutes.
  2. Add chickpeas and garlic. Process for another 1-2 minutes.
  3. Add remaining ingredients.
  4. Process until smooth. If too thick add up to 2 tablespoon cold water while processing.

 

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