Roasted Red Pepper Houmous

I’ve been busy…

Last week it was my birthday, and on my birthday boxing-day I immediately jetted off to the Cannes Film Festival. This basically involves a long weekend of massive over-indulgence. The first glass of rose tends to come out at midday on the dot, and then the steak and wine keep flowing until the sun rises the next day. My poor body is in turmoil. On my last full day, I sought out a healthier option and found the most incredible quinoa salad at Mocca (a cafe opposite the Palais in the centre of Cannes). It was a delicious light option to counteract the abuse I’d been doing to my body until 5am the night before.

Image

Image

 

I returned to England on Monday, and by God have you guys had the weather! Cannes was alright, but London was steamy! I made my classic avocado-heaped wet salad for dinner and begun the slow process of returning to normality. After a whole day spent in bed yesterday (yes, it was completely necessary), I jumped up this morning in the mood for some home-cooking. 

I’ve been wanting to make my own houmous for some time now, inspired by one of my favourite health-food blogs, Deliciously Ella. She has a wonderful recipe for normal houmous, and for red pepper houmous, and I made a version of the latter today. It turned out absolutely spectacularly, and I would encourage everyone to get on and make it! Like with soups, things that involve blenders are much easier than we realise. Just get your hands on a blender and start puree-ing food. Make like a baby, and eat smush!

Here is my slightly adapted version of Ella’s Red Pepper houmous.          

Image

Ingredients

1 and 1/2 tins of chick-peas

2 long, sweet red peppers

1/2 a chilli pepper

3 tablespoons olive oil

1 tablespoon tahini

Juice from 2 lemons

2 teaspoons paprika

1 teaspoon cumin

1/2 cup of water

a generous pinch of salt

Image

Image

Cut the red pepper into slices and roast for about 10 minutes at 180 degrees C. Meanwhile, add everything else to the blender and whir it all together. When the pepper is cooked, add it to the blender and blend it all together once more. You may need to switch the blender off and stir the mixture a couple of times; You may need to add a little more water – but always be careful with the latter, as too much water will destroy the mixture. Always add very little by very little.

Image

Image

Enjoy dipping healthy crudites in. “Thank you Lucy”, said my body, with a sigh.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s