About this Recipe
By: Emma Parsons
Our Chili Trilogy extra virgin olive oil gives this recipe a spicy flair to tingle those taste buds.
- 200 g red pepper
- 2 cloves garlic
- 2 Tbsp Liviana Estate Select extra virgin olive oil
- A pinch Himalayan pink sea salt
- 200 g tinned chickpeas
- 2 Tbsp tahini
- 60 mL freshly squeezed lemon juice
- A sprinkle ground paprika to serve
A delicious red pepper hummus with a spicy twist for all of our chili fans. The perfect addition to spice up your snack board or harvest table.
Step by Step Instructions
Preheat the oven to 180°C.
Chop the red pepper into medium sized cubes.
Place the red pepper and garlic cloves onto a baking sheet, drizzle with Liviana Estate Select extra virgin olive oil and season with salt.
Roast the red pepper in the oven for about 15 minutes until, soft and slightly crispy on the edges.
Place the red pepper, chickpeas, tahini and lemon juice in a food processor until it is a smooth and thick consistency.
Pour the hummus into a serving bowl, drizzle with some extra Liviana Estate Select extra virgin olive oil and sprinkle with ground paprika.
Serve immediately or store in an air-tight container for up to 4 days.