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.)

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


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.)


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


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


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


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


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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