OK – yes – I have done a red pepper hummus recipe before and this isn’t ever so different but it is a little different in that I used bottled roasted peppers and cashew nut butter instead of the tahini. I think Nigella does hummus with peanut butter and I’ve been meaning to give that a try, but, yes, you’ve guessed it, waste-not-want-not kicked in and the cashew nut butter needs to be used up!
These lovely silver rimmed Moroccan bowls are from Sarah Raven, whose fabulous farm/gardens are very close to me but she does have an online shop too.
1 tin chickpeas
1 heaped tablespoon cashew nut butter
1/2 a jar of roasted red peppers, drained
1/2 mild red chilli, deseeded
1 tablespoon lemon juice (mine wasn’t fresh today but from a bottle)
2 tablespoons olive oil
1 tablespoon Greek yoghurt
1. Drain the chickpeas.
2. Put them with all the other ingredients, except for the oil, into a blender and then pulse until you have the desired texture.
3. Whisk in as much of the oil as you think you need to get the right consistency.
4. Serve with toasted pitta bread – handy tip – I use scissors to cut my pitta bread into strips!