Red Pepper Hummus with Parsnip and Carrot Crisps
Makes about 350g
There are many variations of hummus, the roasted red peppers and chickpeas blend very well and it has a very inviting colour as well. Take a snack pack to work of thin celery and apple lengths together with your homemade hummus.
300g cooked chickpeas
1 lemon, zest and juice
3 tbsp tahini paste
1 garlic clove, thinly sliced
½ tsp ground cumin
¼ tsp cayenne pepper (optional or just a pinch)
2 red peppers, roasted and skinned
60ml extra virgin olive oil
For the parsnip and carrots crisps
2 parsnips, peeled and very thinly sliced lengthways
2 carrots, peeled and very thinly sliced
Extra virgin olive oil
Salt and freshly ground black pepper
- To make the hummus, place the chickpeas, lemon zest and juice, tahini paste, garlic, cumin and cayenne pepper together with the roasted peppers and some of the extra virgin olive oil into a blender until puree until roughly smooth. You may need to add a tablespoon or more of extra virgin olive oil. Check the seasoning. Pour into a bowl and cover with plastic wrap, keep in the fridge until ready to serve.
- To make the crisps, preheat the oven to 180°C/fan 160°C/gas 4. Place parchment on a baking tray. Place the thinly sliced parsnips and carrot slices on the tray and brush over extra virgin olive oil. Sprinkle a little salt and freshly ground black pepper over the crisps. Bake for about 25 to 30 minutes or until golden brown and crisp. Keep an eye on them from time to time as they do tend to burn easily.
- Allow to cool before standing in bowls to serving with the red pepper hummus.
Tip: How to skin roasted peppers, place the peppers in a roasting pan, add a splash of olive oil and roast for about 25 to 30 minutes at 180°C/fan 160°C/gas 4 until almost well roasted. Remove from the oven, place in a bowl and cover with plastic wrap and leave to cool. Once cooled, the skin will peel off easily, if there are a few difficult bits, just scrape them off with a knife.