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More Nigella recipes

Red Pepper Hummus

by . Featured in NIGELLA EXPRESS
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Introduction

This hummus can be dolloped onto crostini or toast, or eaten as a dip. And it even serves as a rather intriguing, brilliantly hued sauce for plain grilled meats.

For US cup measures, use the toggle at the top of the ingredients list.

This hummus can be dolloped onto crostini or toast, or eaten as a dip. And it even serves as a rather intriguing, brilliantly hued sauce for plain grilled meats.

For US cup measures, use the toggle at the top of the ingredients list.

Image of Nigella's Red Pepper Hummus
Photo by Lis Parsons

Ingredients

Makes: 500ml

Metric Cups
  • 1 x 350g jar of flame-roasted red peppers
  • 1 x 400g can chickpeas
  • 1 teaspoon paprika
  • 2 x 15ml tablespoons cream cheese
  • 2 x 15ml tablespoons garlic infused olive oil or regular olive oil
  • 1 teaspoon lime juice
  • salt to taste
  • 1 x 12oz jar of flame-roasted red peppers
  • 1 x 14oz can garbanzo beans
  • 1 teaspoon paprika
  • 2 tablespoons cream cheese
  • 2 tablespoons garlic flavored oil or regular olive oil
  • 1 teaspoon lime juice
  • salt to taste

Method

  1. Drain the peppers and chickpeas and put them into a food processor.
  2. Add the paprika, cream cheese, oil and lime juice.
  3. Whiz to form a hummus-like puree, and then add salt, and perhaps more lime juice, according to taste.
  1. Drain the peppers and garbanzo beans and put them into a food processor.
  2. Add the paprika, cream cheese, oil and lime juice.
  3. Whiz to form a hummus-like puree, and then add salt, and perhaps more lime juice, according to taste.

Tell us what you think

What 1 Other has said

  • I whipped this up in minutes with ingredients I already had in the fridge and cupboard. Took a tip from Nigella's other recipes and used Greek yogurt instead of cream cheese. Paired perfectly with pita and sparkling wine.

    Posted by NYClcg on 12th February 2021
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