Super Eleven's Roasted Red Pepper Houmous February 24 2015





 -250g Chickpeas

 -A large red pepper

 -3 teaspoons olive oil (plus a little extra for serving)

 -Crushed garlic

 -2 tsp. Paprika

 -Pinch of salt

 -1 large Chopped onion

 -½ lemon

 -½ tsp. chilli powder

 -2 tsp. Cayenne pepper

 -4 tablespoons tahini (we recommend



 -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.