Sweet pepper and harissa hummus

We love this sweet and spicy hummus, and it's a great alternative to classic hummus. By adding ice cubes to the mix, you end up with a smooth and silky dip. To add your own twist, top with whatever ingredients you want. Get to grips with more Middle Eastern flavours by booking a place on our Taste of the Middle East: Street food class!

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Print recipe

Serves 4-6

Vegetarian

Dairy-free

Gluten-free

Vegan

Ingredients

3 garlic cloves, whole with skins on (or a whole bulb, see below)
1 x 400g can of chickpeas, drained
3 roasted red peppers (from a jar)
Juice of ½ lemon
3 tbsp tahini
½ tsp sea salt
2 ice cubes (optional)

To serve:

2 tbsp harissa
1 tbsp extra virgin olive oil
1 roasted red pepper, sliced
1 tsp za’atar
1 tbsp toasted pine nuts

Cooking instructions

Preheat the oven to 140°C/120°C fan/Gas 1. Wrap the garlic cloves in tin foil and gently roast in the oven for about 2 hours or until completely soft and tender – it’s easier to do this with a whole bulb and you’ll have lots of extra roasted garlic for other recipes!
When cool enough to handle, squeeze the soft garlic from the papery skins into a small food processor (or if you have a whole bulb, squeeze out 3 cloves).
Add the chickpeas, peppers, lemon juice, tahini and salt and blitz until smooth. For a super creamy hummus, blitz in the ice cubes.
Spread onto a plate and top with a drizzle of harissa and extra virgin olive oil, then sprinkle over the red pepper, za’atar and pine nuts. We like to enjoy ours with slices of crusty bread!

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