- Cook Time: 30 minutes
- Prep Time: 20 minutes plus cooling time
- Effort: easy
For the tortilla chips
- 4-6 soft flour tortillas
- olive oil, for brushing
For the hummus
- 1 large red pepper
- olive oil, for drizzling
- 1 mild red chilli
- 400 g tinned chickpeas, rinsed and drained
- 1 lemon, juice only
- 2 cloves garlic, crushed
- 1 pinches ground cumin
- 100 ml tahini, optional
- 2 tbsp extra virgin olive oil
- 1 pinches sweet or smoked paprika
- flat-leaf parsley, roughly chopped, for sprinkling
1. For the tortilla chips: heat the oven to 200C/gas 6 and place two baking sheets in the oven for about 5 minutes to get hot. Meanwhile, brush both sides of the soft flour tortillas with olive oil and cut in half. Cut each half into four triangles and arrange on the hot baking sheets. Place in the oven for 3-4 minutes, until crisp.
2. For the hummus: meanwhile, place the red pepper in a baking tin and drizzle with a little olive oil. Roast for 15 minutes. Add the chilli and drizzle over a little more oil, then continue cooking for another 15-20 minutes until both are completely tender and nicely charred. Transfer to a polythene bag and leave to cool completely. This will help to steam the skins off. When cool enough to handle, peel both and then cut in half and remove the cores and seeds. Roughly chop the flesh.
3. Place the red pepper and chilli in a food processor with the chickpeas, lemon juice, garlic, cumin, tahini (if using) with 4 tablespoons of water. Blend to a purée. Taste, then add more lemon juice, garlic, cumin or salt as necessary.
4. Turn the hummus out into a wide rimmed bowl, drizzle with extra virgin olive oil and sprinkle over a little paprika and freshly ground black pepper. Garnish with parsley. Serve with the tortilla chips.
Cook's note: to make avocado hummus, replace the red pepper and chilli with a ripe hass avocado. Cut it in half, remove the stone and scoop the flesh into the food processor. Add the rest of the ingredients and proceed with the recipe as described above.
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