Sundried Tomato & Roasted Red Pepper Hummus

Name: Thermomix recipe: Sundried Tomato & Roasted Red Pepper Hummus
Prep time: 10 min
Cook time: 40 min
Ingredients: 150 Grams dry chickpeas, soaked overnight preferably in whey; OR 1 tin chickpeas, drained; Water for cooking; 2 Teaspoons pink salt flakes; black pepper to taste; 1 Teaspoon cumin seeds; 1 Teaspoon coriander seeds; 3 Tablespoons sesame seeds, plus some more for garnish; 3–4 cloves garlic; 50 Grams sundried tomatoes; 1 capsicum/bell pepper red, roasted, skinned, deseeded; 60 Grams fresh lemon juice

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

This delicious dip is colourful, goes really well on a grazing table or platter and is quick and simple to make if you take all the hints and tips!

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. Personally I like the dark roasty charred skin bit, so I don't always peel it. Up to you.

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Need

150 Grams dry chickpeas, soaked overnight preferably in whey
OR 1 tin chickpeas, drained
Water for cooking
2 Teaspoons pink salt flakes BUY
black pepper to taste
1 Teaspoon cumin seeds
1 Teaspoon coriander seeds
3 Tablespoons sesame seeds, plus some more for garnish
3–4 cloves garlic
50 Grams sundried tomatoes
1 capsicum/bell pepper red, roasted, skinned, deseeded
60 Grams fresh lemon juice

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

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!