Chickpea, Roast Onion & Piquillo Pepper Hummus
This is a lovely colourful dip and I strongly recommend adding a handful of pitted Nicoise or Kalamata olives into the food processor at the end so that they are chopped as opposed to pureed; they add a salty and savoury balance to this deliciously sweet hummus.
220g Cooked Chickpeas
1/4 tsp Freshly Ground Black Pepper
1/2 Bulb of Garlic
2 Red Onions cut into slices (about 14 wedges per onion)
1 Small Garlic Clove crushed into a pulp with a pinch of salt
4 Piquillo Peppers
20ml Extra Virgin Olive Oil (plus a little extra for roasting the onion and garlic)
Preheat the oven to 200C
Drizzle a little olive oil over the 1/2 garlic bulb and loosley wrap it in tin foil. Lay the onion wedges onto a baking sheet and generously drizzle with olive oil. Toss the onion wedges in the oil to evenly coat. Put the wrapped garlic onto the tray and put the tray into the oven until the onions have turned a deep golden brown.
Put the chickpeas, peppers, crushed garlic, ground pepper, the juice of the lemon and the 20ml of olive oil into a food processor. Squeeze the soft pulp from each of the roasted garlic cloves into the food processor then blend everything to a smooth-ish paste. Add a handful of olives (if using) and give them a quick burst in the processor to chop them. Empty the hummus into a bowl and stir in the roasted onions and the oil they roasted in.
Try the hummus and adjust the seasoning, lemon juice and olive oil to taste.