If you like spicy, full-flavoured dips, then this is the dip for you! This dip is very easy to make and has an amazing flavour. We like our hummus thick, but if you don’t, please feel free to add a little water to thin it out. I prefer to use my blender to make this dip, as it is able to get it silky smooth. You can use any leftovers as a delicious spread in sandwiches, wraps or pita bread.
For safety reasons, pierce the chillies a couple of times each with a knife. I have been doing this ever since hearing about a friend’s unfortunate incident. While she was roasting an un-pierced chilli, it exploded in the oven, shattering the glass door!
This recipe for Brazilian Uncheese Rolls from Gluten Free Easily is one of my favourite ways to use this dip. They taste fabulous and have a wonderful texture. I use an ice cream scoop to dollop the batter onto the tray.
1 large red pepper
2 long red chillies
400g tin chickpeas, rinsed and drained
60ml (¼ cup) lemon juice
60ml (¼ cup) tahini
20ml (4 teaspoons) light olive oil (I use this brand)
2 small cloves garlic
1 teaspoon (5ml) ground cumin
½ teaspoon (2.5ml) sweet paprika
Salt to taste
Place the pepper in a small baking tin and roast for 20 minutes at 160C. Use a pair of tongs to turn the pepper over and then add the pierced chillies to the tin. Continue to cook for another 20 minutes, or until they are all tender and nicely charred.
Transfer the vegetables to a glass bowl and cover with plastic wrap, as this method helps to steam the skins off. When they’re cool enough to handle, peel the skins off and then cut in half and remove the core and the seeds. If you want the dip to have a real chilli kick, here’s a little tip. When you’re removing the seeds from the roasted chillies, leave as much of the membrane intact (the part which holds/contains the seeds). That is where all the heat is.
In a blender, or food processor, add the red pepper, chillies, chickpeas, lemon juice, garlic, tahini, olive oil and sweet paprika. Then blend to a purée. Add salt to taste.
Pour the hummus into a serving bowl and cover with plastic wrap, refrigerate for a couple of hours to allow the flavours to develop and for it to firm up slightly.
Serve with your favourite crackers, crisps or vegetables.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8