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Roasted Red Pepper Hummus with Garlic Crisps Recipe

Roasted Red Pepper Hummus with Garlic Crisps recipe


This is a yummy dip made from chickpeas and roasted red peppers. It's smooth and has little bits of crispy garlic on top. You can eat it with bread or veggies. It's a fun pink color and tastes a little bit spicy and sweet.


1 x (400 g) tin chickpeas
200 g roasted red peppers from a jar
3 cloves of garlic
2 tbsp tahini
1 tsp smoked paprika
1/2 lemon
3 tbsp olive oil
1/2 tsp sea salt
1/4 tsp black pepper
2 tbsp sunflower oil
1/2 tsp sesame seeds


Drain and rinse the chickpeas. Drain the roasted red peppers and chop them roughly.
Place the chickpeas, roasted red peppers, 2 cloves of garlic, tahini, smoked paprika, and the juice of half a lemon into a food processor.
While processing, slowly pour in 2 tablespoons of olive oil and blend until smooth. If the mixture is too thick, add a little water until you reach the desired consistency.
Season the hummus with sea salt and black pepper, then transfer to a serving bowl.
Thinly slice the remaining clove of garlic.
Heat the sunflower oil in a small pan over medium heat. Fry the garlic slices until they are golden and crispy. Remove them with a slotted spoon and let them drain on a paper towel.
Sprinkle the crispy garlic and sesame seeds over the hummus before serving.
Serve the hummus with warm pita bread, vegetable sticks, or as a spread for sandwiches.

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