Roasted Red Pepper Hummus

Recipe courtesy of Shirley Plant.


  • 1 can chickpeas ( 398ml)
  • 1 clove garlic
  • juice of 1 lemon
  • 2 tbsp tahini
  • 4-6 tbsp camelina oil
  • 1 tsp cumin
  • 1 whole roasted red pepper

To roast red pepper, cut in half, take out seeds and broil in oven on cook on bbq until skins are blackened. Put in a paper bag or cover with a tea towel to trap steam for 15 minutes. Peel off blackened skin. In a food processor combine all ingredients and process until smooth. Enjoy with cut up vegetables or crackers

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