Sundried Tomato & Roasted Red Pepper Hummus

Serves 8-10 Prep Time 10 minutes   Cook Time 40 minutes   Rated:

I do love a crunchy cracker with something delicious smeared all over it. And what better to smear than a colourful, flavourful hummus such as this one? You can skip the whole 'cooking your chickpeas' if you choose to replace the dried ones with a tinned option. Even simpler. (And quicker, which sometimes can be the whole point when it comes to appeasing an appetite.)

TIP:
To roast a red pepper (capsicum) place into a hot oven (200°C) straight onto the rack. Turn occasionally until the skin is blistered and blackened and the flesh soft. This is a little messy, so perhaps put a tray on the rack beneath to catch all the juices. Remove the pepper from the oven and place straight into a glass bowl. Cover the bowl with plastic wrap and allow the pepper to cool. When cold, peel and de-seed. Try and reserve the juice to use in the dip, as it is very sweet and syrupy and well worth it.

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Need

Do

1  

Place drained chickpeas into basket and insert into the Thermomix bowl.

2  

Fill the Thermomix bowl with just enough water to be seen among the chickpeas. Cook 40 min/100°C/speed 3. Remove and set aside. Drain bowl. (Cooking time may vary on this depending on how old your chickpeas are. Test with a fork and add cooking time as needed.)

3  

Place salt, pepper, cumin, coriander, sesame seeds and garlic into a dry frypan and roast until just fragrant. Remove garlic cloves and set aside.

4  

Cool spice mix slightly before placing into the dry Thermomix bowl. Mill 10 sec/speed 10.

5  

Add garlic and all remaining ingredients including chickpeas, except lemon juice and blend 30 sec/speed 5–6.

6  

Scrape down sides of bowl and lid, add lemon juice and repeat blending.

7  

Serve drizzled with extra virgin olive oil, sesame seeds, shredded sundried tomatoes, or Hazelnut Dukkah alongside some Parmesan Chilli Bark, Seeded Nutty Crackers, or flatbread of choice.

Served with

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