Roasted Red Pepper & Chilli Hummus

Ingredients
for one portion

•  500g canned chickpeas

• 1 white onion

• 1 tbsp tahini

• 100g jarred roasted red peppers (drained)

• 60g sundried tomatoes (preserved in oil)

• 3-4 tbsp oil from the sundried tomatoes

• juice of ½ lemon

• 1 tsp Very Lazy Garlic Paste

• 2 tsp Very Lazy Chilli Paste

• Olive oil

• 2 tbsp paprika powder

• salt

Method

1. Preheat the Oven: Set the oven to 180°C.

2. Prepare the Chickpeas: Drain and rinse the chickpeas under cold running water, and shake off any access water.  Place 100g of the chickpeas on a baking tray lined with baking paper. Toss them with 3 tbsp olive oil, a generous pinch of salt, and 2 tbsp paprika powder. Bake in the middle rack of the oven for 15 minutes, stirring halfway through, until crispy.

3. Cook the Onion: Finely chop 1 white onion. Heat a splash of olive oil in a frying pan over medium-high heat. Add the chopped onion and 1 tsp Very Lazy Garlic Paste. Fry for about 2 minutes, then stir in 1 tsp Very Lazy Chilli Paste and cook until the onion has softened. Remove from heat.

4. Blend the Hummus: In a food processor, combine the remaining 400g chickpeas,1tbsp tahini, 100g roasted red peppers, 50g sundried tomatoes, the cooked onion mixture, 1 tbsp oil from the sundried tomatoes, the juice of ½ lemon, 1 tsp Very Lazy Chilli Paste, and 1 tsp salt. Blend until smooth. Add salt and chilli paste to taste if needed.

5. Serve: Transfer the hummus to a serving plate. Use a large spoon to create a swirl on the top. Drizzle with 2-3 tbsp sundried tomato oil, and garnish with 10g chopped sundried tomatoes and the crispy chickpeas.

Enjoy!

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