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Hummus can be traced back to the Middle East, and with Gibraltar’s vibrant cultural fusion and its “national dish” purely chickpea based, it’s no surprise that this chickpea godsend made its way into our diets.
Ingredients
- 2 Large Sweet Red Peppers
- 2 Garlic Cloves
- 1 Red Onion
- 1 Jar 400G drained Chickpeas
- 1/2 Lemon
- Virgin Olive Oil
- Sea Salt
- 3 Tsp Sugar
Method
Preheat oven to 200C
1, Roast the peppers in the oven with the garlic, cover with oil and foil and leave for 15 minutes at 200C, remove the foil and leave for another 5 minutes.
2, Whilst roasting, caramelise the onions by slicing then thinly, frying on a low heat and covering with sugar until softened and the sugar melts.
3, De-seed the pepper, remove the garlic skin and place this with the other ingredients in a food processor with the juice of half a lemon.
4, Blend, pouring in 10 – 20 ML oil. Serve with a drizzle of oil.
Sweet Pepper and Caramelised Onion Hummus
Hummus can be traced back to the Middle East, and with Gibraltar's vibrant cultural fusion and its "national dish" purely chickpea based, it's no surprise that this chickpea godsend made its way into our diets.
Servings: 4
Ingredients
- 2 Large Sweet Red Peppers
- 2 Garlic Cloves
- 1 Red Onion
- 1 Jar 400G drained Chickpeas
- 1/2 Lemon
- Virgin Olive Oil
- Sea Salt
- 3 Tsp Sugar
Instructions
- Preheat oven to 200C
- Roast the peppers in the oven with the garlic, cover with oil and foil and leave for 15 minutes at 200C, remove the foil and leave for another 5 minutes.
- Whilst roasting, caramelise the onions by slicing then thinly, frying on a low heat and covering with sugar until softened and the sugar melts.
- De-seed the pepper, remove the garlic skin and place this with the other ingredients in a food processor with the juice of half a lemon.
- Blend, pouring in 10 – 20 ML oil. Serve with a drizzle of oil.
Give me all the hummus!