Liven up a simple hummus with this recipe for roasted red pepper hummus version with salted bagel chips on the side. I will warn you now, that you’ll find it hard to stop dipping!
Can you tell I am a huge fan of hummus?? It reminds me of our holiday to Rhodes and makes me dream of summer. Whenever I feel I need a holiday, I whip up a batch of this and whisk myself away in a dream of somewhere warm and relaxing.
The weird thing is, I used to hate hummus! All I can say is that my taste buds must have grown up and realised what they were missing out on!
Roasting the red peppers gives them a subtle smoky flavour. And, throwing them into the mix is a great way to liven up a simple bowl of hummus. You can ask Bam Bam, who would happily polish off an entire batch of this (and end up breathing garlic on me for the rest of the day!) if I let him!
Hummus tastes great with so many different things. If I’m honest, I am happy to just dive right in to a big bowl of this stuff! But the bagel chips are too good to leave out and I could easily just keep on dipping all day long…
Making The Bagel Chips
Let me talk about these bagel chips! There is more to the life of a bagel than just toasting and spreading on cream cheese. I really couldn’t put these down, once I’d loaded them with this dip, they became totally irresistible.
I will admit that I did struggle with the concept of making straight slices from a circle. Perhaps, I need more sleep and am fogged with mummy brain. But I’ll tell you, it took me a little while to figure it out. Cut the bagels into quarters before you begin slicing and make straight cuts to each piece. There! Problem solved….. It really shouldn’t have taken me so long….
The boys refer to these as “crunchy crisps” and quite happily munched their way through a whole batch
Roasted Red Pepper Hummus with Salted Bagel Chips
For the Hummus
- 400 g Tin of Chickpeas (drained weight 240g)
- 1 tsp Salt
- 4 tbsp Tahini
- 4 tbsp Lemon Juice
- 2 Cloves of Garlic
- 50 ml Extra Virgin Olive Oil
- 2 Whole Red Peppers
For the Bagel Chips
- 4 Plain Bagels
- 100 ml Olive Oil
- 1 tsp Black Pepper
- 1 tsp Dried Oregano
- 1 tsp Dried Thyme
For the Hummus
- Cut the peppers in half and scoop out the seeds.
- Place on a baking tray lined with greaseproof paper and place in the oven at 180oc (160oc fan assisted) for 25-30 minutes.
- Remove the peppers from the oven and place in a bowl, cover the bowl and allow to rest for 30 minutes. Leave the oven on for the bagel chips.
- Uncover the bowl and carefully peel the skin from each pepper, discard the skin and place the peppers in a food processor.
- Drain and rinse the chickpeas and add then to the food processor
- Add the rest of the ingredients and blend together until smooth and transfer to a serving bowl.
- Drizzle a little extra oil over the top and refrigerate until required.
- 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.
- Add the pepper, oregano and thyme to the oil in a large bowl and mix.
- Add the sliced bagel to the bowl and coat them all in the oil.
- Lay the bagel slices on a lined baking tray.
- Bake in a preheated oven until they turn golden brown which should take no more than 10 minutes at the most.
- Remove from the oven and turn the chips over.
- Place back in the oven again for another 3 minutes.
- Remove from the oven and allow to cool slightly.
- Sprinkle the salt over the chips.