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Roasted Red Pepper Hummus with Salted Bagel Chips

For the Roasted Red Pepper Hummus: For the Bagel Chips: Directions:
    For the Roasted Red Pepper Hummus:
    1. Begin by roasting the red peppers, cut them in half and scoop out the seeds.
    2. Place on a baking tray lined with greaseproof paper and place in the oven at 180oc (160oc fan assisted) for 25-30 minutes.
    3. Remove the peppers from the oven and place in a bowl, cover the bowl and allow to rest for 30 minutes.
    4. Uncover the bowl and carefully peel the skin from each pepper, discard the skin and place the peppers in a food processor.
    5. Drain and rinse the chickpeas and add then to the food processor
    6. Add the rest of the ingredients and blend together until smooth and transfer to a serving bowl.
    7. Drizzle a little extra oil over the top and refrigerate until required.
    For the Bagel Chips:
    1. Thinly slice the bagels. Aim for 20-25 per bagel. The best way to cut them up is to divide each bagel into quarters and cut them straight from one side.
    2. Add the pepper, oregano and thyme to the oil in a large bowl and mix through.
    3. Add the sliced bagel to the bowl and coat them all in the oil.
    4. Lay the bagel slices on a lined baking tray.
    5. Bake in a preheated oven until they turn golden brown which should take no more than 10 minutes at the most.
    6. Remove from the oven and turn the chips over.
    7. Place back in the oven again for another 3 minutes.
    8. Remove from the oven and allow to cool slightly.
    9. Sprinkle the salt over the chips.