Kev Aherne's fire roasted red pepper hummus
Kev Aherne's fire-roasted red pepper hummus with herby feta & flatbread
Simply prepared for a simple starter or for grazing while entertaining, this hummus recipe is fresh and is perfect for warmer days as we lead into the summer months.
Ingredients
250g cooked chickpeas (Keep 50g aside for topping the hummus)
2G cumin
1G Smoked paprika
4g salt
1 lemon, juice & zest
1 clove of garlic
25G tahini
1 red pepper
2 ice cubes
100ml extra virgin olive oil
1 small block of feta cheese
Few sprigs of fresh mint
1 tsp cracked black pepper
Method
Firstly, we need to roast the red pepper – rub with some oil & roast at a high temperature of 240 degrees for 50 minutes – Remove from the oven and leave to completely cool.
Remove the outside skin of the pepper – cut in ½ and remove the seeds – set aside.
In a food processor, blend the chickpeas, garlic , ½ the oil , red pepper, tahini, ice & spices together until smooth like silk. Remove from the blender & set aside.
In a small bowl, mash the feta, olive oil & mint together. Season with pepper.
Place the hummus in a bowl & top with a generous spoon of the feta mixture & reserved chickpeas, garnish with some extra mint & a drizzle of extra virgin oil.
Serve this up with some warm flat breads & you have a very delicious starter in minutes.
Chef's Top Tip
If you want to go all out and add a protein to this to make it a meal, my recommendation is to either serve it with some chargrilled chicken or low & slow beef brisket.
