Liven up a simple hummus with this recipe for roasted red pepper hummus version with salted bagel crisps 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! My fridge usually has a bowl ready to eat and a typical quick lunch for me when I’m in a rush is hummus with pitta bread and vegetable sticks.
Ways to Flavour Hummus
Hummus is a chickpea based dip and there are endless ways to uniquely flavour a simple hummus recipe. This particular one uses roasted red peppers which gives the hummus it’s orange colour. Roasting the red peppers before adding them to the homemade hummus gives the peppers a subtle, smoky flavour. Hummus with peppers is a great way to liven up this simple recipe. You can ask Bam Bam, who would happily polish off an entire batch of this hummus recipe (and end up breathing garlic on me for the rest of the day!) if I let him.
How to Make Hummus
Making hummus is super easy. Once you have roasted and prepared your peppers, everything for the hummus goes into a blender and is whizzed until smooth, that’s it! You can have a bowl ready in minutes, which is perfect for a party dip when you need something quick.
If you don’t have the time to roast your own peppers, you can buy them already roasted and preserved in jars. Just be sure to drain and rinse the preservative from them before adding to the rest of the hummus ingredients in the blender so you don’t alter the flavour too much.
You homemade hummus should be stored in the fridge and can be consumed for up to 3 days.
What to Eat with Hummus
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 bread chips are too good to leave out and I could easily just keep on dipping all day long…
There are so many choices when it comes to choosing what to eat with hummus since it can go well with so many different things, these falafel samosas for instance, make a great pairing. As do these herby flatbreads I made with a pizza hummus.
You can eat hummus with pitta bread as a dip, in wraps, with salad, this list is endless. Hummus is great for weaning babies too, as it makes the perfect nutritious dip to eat with vegetable sticks. Just be sure to alter your recipe to leave out the salt and make your hummus without tahini if you’re concerned about allergies or if the baby is under 12 months old.
How to Make Bagel Chips
Let me talk about these bagel bread crisps! 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.
Bagel chips are quick to make and baked in the oven so you can have this combination of bread crisps and a dip ready to eat in under 20 minutes.
These crispy baked bagel chips are also a great way to use up stale bagels and you can flavour them in any way you like. In fact, using stale bagels in this recipe actually makes them easier to slice, making this a perfect recipe when you’re trying to avoid wasting food.
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….
Bagel chips store really well too and make a great alternative to crisps. Simply pop into an airtight container and they will stay crispy and crunchy for at least a week.
The boys refer to these as “crunchy crisps” and quite happily munched their way through a whole batch.
Hummus freezes quite well in portions. I like to reconstitute it with a little olive oil once defrosted, but it will still taste great and can be frozen for up to 3 months.
Place them in an airtight container and they will stay crisps for at least a week.
Yes, if you don’t have time to roast your own peppers for this hummus, an alternative is to use preserved roasted red peppers. Be sure to rinse and drain them before adding them to the rest of the ingredients.
Hummus with Roasted Red Pepper and 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.