This red pepper hummus with a touch of spice is easy to make, full of flavour and fantastic colour. It's sweet, tangy, warming, delicious with tortilla bread, nachos or vegetables, perfect as a snack or for a party.
Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a large baking sheet with parchment and place the peppers, skin side up, along with the unpeeled garlic cloves on top without overlapping one another. Roast in the centre of the oven for 15 minutes.
Remove from the oven, set aside to cool for 5 minutes then discard the skin from the peppers and garlic and make the dip.
In a blender combine the chickpeas (set aside 1 tablespoon to use for garnish) with the rest of the hummus ingredients and puree until smooth.
Transfer the dip into a bowl and adjust the seasoning if needed. Garnish with the remaining chickpeas, chopped cilantro and drizzle of oil and chill for 30 minutes before serving if possible. I also added some chopped roasted marinated peppers into the garnish but you don't have to.
Do NOT use red bell peppers in this recipe. They would make it too runny, less sweet and flavourful.
For a super smooth, creamy texture I recommend using a blender rather than a food processor.
Adjust the amount of spice and lemon juice to your preference.
Chill for 30 minutes before serving if possible. Keep refrigerated, covered, for up to 2 days.
Not suitable for freezing.
Preparation time includes the time needed for roasting the peppers.