Roasted Red Capsicum Hummus

by | Nov 26, 2014 | 19 comments

Roasted Red Capsicum Hummus - Cook Republic

 

I have been testing and developing recipes for clients over an extensive two month period. It is wonderfully creative, often a challenge and always very satisfying. But it also makes me ache for simpler days where I cook something off the top of my head or draw inspiration simply from the produce bowl on the counter. Five or six ingredients at best, cooked and put together very organically without measuring cups, spoons or recipe journals dotted with scribbled notes. I don’t usually share such recipes because there are dozens of similar ones floating around on the inter webs but for the sake of that simplicity I was talking about, I will share one such recipe that I seem to be throwing together in those quiet moments.

 

Roasted Red Capsicum Hummus - Cook Republic 

 

Roasted Red Capsicum - Cook Republic

 

There is nothing much to this hummus recipe. Much like a pesto, the base is the same and if you have never made it before, you will find it on a million websites. A classic base is the starting point of a great seasonal masterpiece. I have taken a hummus recipe that I have been making with my eyes closed (not quite literally!) for many years and added oven charred red capsicum to the mix. Red capsicums are in abundance at the moment with the weather getting hotter every few weeks. It seemed like a no brainer to use them. But it is not the end recipe that I wanted to talk about. I wanted to draw on the inspiration that comes from the process and from what you can create with the end result. The beauty of 5 simple ingredients is that they spark creativity if you take your time processing them.

 

Roasted Red Capsicum Hummus - Cook Republic 

 

Every time I make this hummus, I make a mental note of how I can squeeze more juice out of a lemon by pressing and rolling it on the countertop. I marvel at how a roughly cut capsicum drizzled with extra virgin olive oil and roasted in the oven for 25 minutes becomes a smoky charred treat that I want to make more of so I can top my pizzas and layer my sandwiches with it. A quick blast of chickpeas and garlic in the food processor enlightens me to the extremely versatile nature of the hummus mix. If I added a cup full of breadcrumbs and chopped greens, I could shape these into patties and bake instant red tinged falafels in the oven. From there I could simmer them in a veggie sauce for a vegetarian meatball meal or wrap them tight as a mummy with some quinoa in spinach wraps and toast them for a hearty lunch. This is why I like to share a simple pantry staple like this hummus for instance, because it sets your mind free. Inspiration and reverie aside, I love spreading this on a flat plate and topping it with some sautéed asparagus and a poached egg. So if you haven’t made something dead simple in a while because you are surrounded with too many recipes and too much inspiration and you just don’t know where to start, start small. Make a pesto or a hummus! It is satisfying beyond words.

 

Roasted Red Capsicum - Sneh Roy, photo 

 

Chickpeas - Sneh Roy, photo

 

Roasted Red Capsicum Hummus - Cook Republic

 

 

 

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ROASTED RED CAPSICUM HUMMUS | gluten-free / vegan / sugar free

A classic pantry staple with the added goodness of oven charred capsicum, this hummus is extremely versatile as a dip, spread or base for sautéed asparagus and poached eggs.

Makes – 2 cups

 

Ingredients

1 400g can chickpeas, rinsed and drained
2 garlic cloves
juice of half a large lemon
2 tablespoons tahini
1 teaspoon ground cumin
1 large red capsicum
1/3 cup olive oil
salt and pepper to taste
extra virgin olive oil to drizzle

 

Method

Pre-heat oven to 200C. Trim, deseed and chop the capsicum. Place on a rimmed baking tray. Drizzle lightly with olive oil and toss. Roast in the oven for approximately 25 minutes until edges start to char. Remove from oven and cool slightly.

Place chickpeas, garlic, tahini, cumin, lemon, salt, pepper, olive oil and capsicum in the jug of a small food processor. Process until smooth. Add extra olive oil if too stodgy.

Spoon into a plate. Drizzle with extra olive oil. Sprinkle with black pepper and serve.

 

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Find More Recipes By CategoryBasics Breakfast Ostomy Quick Small Batch Vegetarian

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SNEH

I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!

COMMENTS

19 Comments
  1. Tieghan

    I would devour this!

    Reply
  2. Peter

    Hi Sneh, I would love to make/cook an excellent chutney, relish or something similar for Xmas presents, however I cannot think of anything different and exciting. I was looking at a Bacon/ chili spread?? Can you recommend anything as I am quite adventureous

    Peter

    Reply
  3. Melissa Darr

    How true it is to enjoy the simplicity of cooking with a few ingredients. Thank you for the simple recipe and the idea to use it in s number of different ways.

    Reply
  4. Tania @My Kitchen Stories

    There is indeed nothing as simple and as satisfying as Hommus it goes with everything and i LOVE IT

    Reply
  5. Eha

    I so love your inspiration and imagination in this . . . altho’ at times I still find it difficult facing all the varying hummus recipes now in abundance – the one I made for decades after all just had a ‘classic’ recipe 🙂 ! Especially love the idea of the falafels and its subsequent step of a wrap presentation! Really fun cooking!!!

    Reply
  6. Maureen | Orgasmic Chef

    We have dips at about 4pm every day and this is going to be on the menu. Roasted capsicum has such a wonderful flavour.

    Reply
  7. Mauricio

    I absolutely love hummus recipes. I can’t get enough of these because I’m always looking for inspiration for my juice pulp. The last time I made something with pumpkin pulp which was absolutely amazing of course, chick peas are always part of it 🙂 Thanks for this recipe.

    Reply
  8. JJ - 84thand3rd

    Ah the calmness of simplicity 🙂 I always roast capsicum whole and peel off the skin, I need to try this method next time!

    Reply
  9. Kelsey @ Snacking Squirrel

    oh man where are the pita chips, i need to dig in already!!!!! <3 *hits head on computer screen while trying to eat it* hehe

    Reply
  10. Lizzy (Good Things)

    Love this one… roasting the capsicums brings out that beautiful rich flavour! Divine.

    Reply
  11. Amanda @ Gourmanda

    It’s so true – if you can figure out a great base recipe (even a simple butter cake), you can really take it a lot further by thinking outside the square!

    Reply
  12. Jen Aboki

    Wow, this is amazing, paired with your beautiful photos, what a great addition to the classic hummus! I even have all the ingredients for this at home (must be a sign). Your blog inspires me to explore food photography! Simply stunning, thank you!

    Reply
  13. Shibi@FlavzCorner

    That’s simply and amazing hummus with the goodness of antioxidant filled red pepper!!

    Reply
  14. Glennis

    Yummy! Made this with a mixture of red,
    yellow and orange peppers, liked it better than my usual basic humus

    Reply
  15. Erica

    So tasty! How long will this keep? Such a big bowl!

    Reply
    • Sneh

      My hummus (if not used up) keeps in the fridge for up to a week. x

      Reply

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