Grilled Red Pepper Hummus
Ingredients
![large red bell pepper icon](https://prod-app.breville.com/thumbnail/recipeIngredients/1590636369_Red-Bell-Pepper-Ingredient-Tab_376x500.jpg)
1 (12 oz) large red bell peppershalved
![olive oil icon](https://prod-app.breville.com/thumbnail/recipeIngredients/1601001927_olive-oil-Ingredient-Tab-01_4_376x500.jpg)
2 tbsp olive oil
![can chickpeas icon](https://prod-app.breville.com/thumbnail/recipeIngredients/1601009105_canned+chickpeas_2_376x500.jpg)
2 (15½ oz) cans chickpeasrinsed and drained
![clove garlic icon](https://prod-app.breville.com/thumbnail/recipeIngredients/1593062070_garlic+cloves_376x500.jpg)
![medium lemon icon](https://prod-app.breville.com/thumbnail/recipeIngredients/1590636345_Lemon-Ingredient-Tab-01_376x500.jpg)
1 (5 oz) medium lemonjuiced
![water icon](https://prod-app.breville.com/thumbnail/recipeIngredients/1601008428_water-Ingredient-Tablet-01_2_376x500.jpg)
¼ cup (2 fl oz) water
![tahini icon](https://prod-app.breville.com/thumbnail/recipeIngredients/1601005036_tahini_376x500.jpg)
2 tbsp tahini
![ground cumin icon](https://prod-app.breville.com/thumbnail/recipeIngredients/1657510240/ground+cumin_1_376x500.jpg)
1 tsp ground cumin
![flaky sea salt icon](https://prod-app.breville.com/thumbnail/recipeIngredients/1600925783_sea+salt_1_376x500.jpg)
![freshly ground black pepper icon](https://prod-app.breville.com/thumbnail/recipeIngredients/1661225404/ground+black+pepper_376x500.jpg)
Freshly ground black pepperto season
To serve
![cumin seeds icon](https://prod-app.breville.com/thumbnail/recipeIngredients/1590636307_CUMIN-SEEDS-ingredient_376x500.jpg)
Cumin seeds
![pita bread icon](https://prod-app.breville.com/thumbnail/recipeIngredients/1646267573/pita+bread_376x500.jpg)
Pita bread
Instructions
- 1Preheat a grill or grill pan on high heat.
- 2Rub the pepper skin with ½ tablespoon of the oil. Place skin side down on the grill and cook for 10 minutes until the skin is charred.
- 3Transfer to a resealable plastic bag. Seal and set aside for 10 minutes to steam and cool slightly. Peel and discard the skin and seeds.
- 4Coarsely chop the flesh and place in the blender jug with the remaining oil, chickpeas, garlic, lemon juice, water, tahini and ground cumin. Secure the lid.
- 5PUREE for 35-40 seconds until smooth, season with salt and pepper. If the dip is too thick add a little warm water, yoghurt or buttermilk.
- 6Transfer to a serving bowl, sprinkle with cumin seeds and serve with pita bread.