Red Pepper and Chilli Hummus with Crispy Tortilla Chips Recipe

Serves

4-6

Ingredients

1 large red pepper
olive oil, for cooking
1 mild red chilli
1 x 400g can of chickpeas, rinsed and drained
juice of 1 lemon
2 garlic cloves, crushed
good pinch of ground cumin
100ml light tahini (sesame seed paste)
5tbsp water
extra virgin olive oil, for drizzling
pinch of sweet paprika
sea salt and freshly ground black pepper
lemon wedges, to garnish
Tortilla chips
olive oil, for brushing
4–6 soft multi-seed flour tortillas

Method

1. Preheat the oven to 200°C (400°F/gas mark 6).

2. To make the hummus, place the red pepper in a small baking tin and drizzle with a little olive oil. Roast for 20 minutes, then add the chilli and drizzle over a little more olive oil. Continue to cook for another 20–25 minutes, until both vegetables are completely tender and nicely charred. Transfer to a polythene bag and leave to cool completely (this will help to steam the skins off). When cool enough to handle, peel both, then cut in half and remove the cores and seeds. Roughly chop the remaining flesh.

3. Place the red pepper and chilli flesh in a food processor with the chickpeas, lemon juice, garlic, cumin, tahini and water. Whizz to a creamy purée and season to taste. Transfer to a bowl and smooth the top with the back of a spoon. Drizzle with the olive oil and sprinkle over a little sweet paprika and black pepper.

4. To prepare the tortilla chips, place two baking sheets in the oven for about 5 minutes, until they are well heated.

5. Meanwhile, lightly brush both sides of the soft flour tortillas with olive oil, then cut in half. Cut each half into four triangles and arrange on the heated baking sheets. Place in the oven for 3–4 minutes, until crisped up and light gold in colour.

6. To serve, arrange the crispy tortilla chips on a platter with the bowl of red pepper and chilli hummus. Garnish with lemon wedges.

Recipe courtesy of Neven Maguire’s The Nation’s Favourite Healthy Food, Gill & Macmillan

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