Roasted Red Pepper Hummus

Prep Time:5 mins, Cook Time: 15 mins , Total Time: 20 mins + resting time for the peppers

October 1, 2014

Eat Your Veg | Roasted Red Pepper HummusFollowing my recent visit to one of the UK’s biggest pepper farms, Thanet Earth in Kent, I’m on a bit of Pepper Power mission to bring you a selection of family-friendly uber-tasty simple pepper recipes, the first of which is in hummus form today. My kids just can’t get enough homemade hummus, since weaning babies they’ve always had a bit of a thing for it and made back then without any salt it was the perfectly nutritious, albeit messy, vehicle for exploring the world of dips and self feeding. And even to this day rarely a week goes by without there being some form of homemade hummus on the go, their interest fortunately never waning. It’s still my most powerful means of getting a barrage of raw stuff into little tums in the form of a rainbow of accompanying dip sticks.

Eat Your Veg | Roasting Red PeppersAdding veggies to your hummus naturally ups the healthy intake too, and peppers are a fabulously tasty and colourful pairing. Just half a pepper contains 100% of your daily vitamin C requirements, as well as lots of other goodies, and with three whole peppers going into this hummus recipe that’s very easily achievable!. And served with a rainbow of colourful dippy sticks kids can effortlessly consume two or three of their five-a-day. Try carrot, cucumber, courgette or celery sticks, sliced red, orange, green or yellow peppers, cherry tomatoes, cored and sliced apples and pears, even raw mange tout or sugar snap peas. Or for more sustenance wholemeal pitta slices or bread sticks.

If you want to learn more about sustainable glass house pepper growing in the UK do read my en.gfbpost from a couple of weeks ago.  And for more family-friendly pepper recipes check out the Colourful Taste site.

Eat Your Veg | Roasted Red Pepper Hummus Recipe

The Good Stuff:

Chickpeas, Red Peppers, Garlic, Rapeseed Oil



Great For:

First Finger Foods*, Babies 9-12 months*, Toddlers*, Big Kids, Grown Ups, After School Dipping, Lunchboxes, Picnics, Appetisers, Dips, Sandwiches, Vegetarians, Vegans, Dairy-Free



Notes:

Please no salt if making for babies or toddlers*
Serve with wholemeal pitta strips and lots of raw sliced veggies



Special Equipment:

A hand held stick blend, food processor or blender



Roasted Red Pepper Hummus

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Ingredients Prep Time:5 mins, Cook Time: 15 mins , Total Time: 20 mins + resting time for the peppers

3 red peppers
1 x 400g tin chickpeas, drained
1 lemon, juiced
2 cloves garlic, peeled and finely sliced
1 teaspoon sweet smoked paprika
2 tablespoons rapeseed or olive oil
a generous pinch each of salt and pepper*

1) Slice the peppers in half lengthways, remove the stalk and seeds and place cut side down on a grill pan.
2) Grill on a high heat for 15 minutes until the skins are blackened all over, you may need to jiggle the peppers around a little to catch all sides. Remove from the grill pan, place in a bowl and cover with cling film for a further 10 minutes.
3) Meanwhile place all the other ingredients in a food processor, blender or a bowl if using a stick blender. Add no salt and a little less pepper if serving to babies or toddlers.
4) Peel the blackened skin off the peppers and discard. Roughly chop the pepper flesh and add to the other ingredients.
5) Blend until smooth and serve.

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