Super Eleven's Roasted Red Pepper Houmous February 24 2015
-A large red pepper
-3 teaspoons olive oil (plus a little extra for serving)
-2 tsp. Paprika
-Pinch of salt
-1 large Chopped onion
-½ tsp. chilli powder
-2 tsp. Cayenne pepper
-4 tablespoons tahini (we recommend tesco.com/groceries)
-Turn the oven up to 180°C.
-Slice the pepper into three pieces, removing as much of the inside as possible.
-Place the peppers onto a baking tray and top with tin foil, roast for 30 minutes.
-Rinse and drain the chickpeas, and then put them into a food processor (leaving a handful out for serving) along with the garlic, chopped onion, salt, tahini and paprika, blend until smooth.
-Remove the peppers from the oven and leave to cool.
-Peel the skin off of the peppers and put into the food processor along with the other mixture, add the juice from the lemon, olive oil, chilli powder, cayenne pepper.
-Blend until all ingredients are smooth.
-Place houmous in to a serving dish, using a spoon, create a dip in the middle of the houmous.
-Place the leftover chickpeas in the middle of the dip and drizzle with a little olive oil.
-Serve with toasted pita bread.