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April 13, 2014 / mintcustard

Roasting red peppers for red pepper hummus.

Beautiful sweet red peppers

Beautiful sweet red peppers

There are some kitchen chores that are just that, chores. Boring, repetitive but necessary. One task I really do love though is roasting red peppers. Something about turning those solid, shiny, blocky fruits into a soft, silky and really rather sexy versatile ingredient. The sweetness is intensified and the smokiness adds a real depth of flavour to any dish. I know you can buy jars of the things ready prepared but doing it yourself is so easy and the house smells wonderful too.

At about £1.60 for 6 of these sweet pointed peppers in Lidl these were a real bargain too.


Peppers any colour will do, a mixture gives a great colour lift to any dish.


olive oil

How to

  • Place the peppers in a baking tin and drizzle with a little oil and a sprinkle of salt.
  • You can roast these in the oven at 240c for 20 minutes or until the skin is blackened and blistered.


  • Pop them under a grill, turning occasionally until the skin is blackened and blistered.


  • Place on a BBQ, turning occasionally again until the skin is blackened and blistered.
De seeded and skinned red peppers.

De seeded and skinned red peppers.

  • Pop the hot steamy peppers into a bowl and cover the top with cling film, this will trap the steam allowing the skin to slide off once the peppers are cooled.
  • Once cooled peel off the skin and de seed. Use the flesh to fill a sandwich, to add garnish to a salad or some pizzaz to a bruschetta. The possibilities are endless.
  • A glass of ice cold sherry and a plate of them as tapas is wonderful too.
  • Try this recipe below if you are a hummus lover.
Red Pepper Hummus

Red Pepper Hummus

Red Pepper Hummus.


Two large red peppers roasted, peeled and deseeded,

1 x 410g can chickpeas

2 tablespoons light tahini

juice of a lemon

good pinch of Maldon salt

4 tablespoons of olive oil

2 cloves of garlic peeled and roughly chopped

How to

  • Reserve a couple of thin strips of pepper and a dessert spoon of chickpeas and put them to one side.
  • Put all the ingredients into a blender or your choice – I use a big bowl and a stick blender.
  • Blitz
  • Scrape down and blitz again.
  • Place in a bowl and scatter over the reserved red pepper strips and chick peas.
  • Drizzle with a little more olive oil and serve with fresh pitta and crudities.


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