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Roasted Red Pepper Houmous with Almond and Rosemary Toasts

  • Serves: 4
Roasted Red Pepper Houmous with      Almond and Rosemary Toasts


  • 2 Whole Red Peppers, roasted and skin removed
  • 400g tinned Chickpeas
  • 60g Tahini
  • 2 Tbsp. Olive Oil
  • 1 clove Garlic, Peeled & finely Chopped
  • ½ Tsp. Salt
  • 2 Tbsp Lemon Juice
  • Pinch of Cayenne Pepper
  • ½ Tsp. Ground Cumin


To roast peppers

  1. Cut the peppers in half lengthwise. Remove seeds and white pith.
  2. Toss in 2 tablespoons of olive oil. Place in hot roasting tin.
  3. Roast for 30 minutes in oven @ 200°C.
  4. Remove from oven and place in clean bowl.
  5. Cover with cling film and allow to cool.
  6. When cool enough to handle remove the skins.


  1. Place peppers in processor. Blitz for 1-2 minutes.
  2. Add chickpeas and garlic. Process for another 1-2 minutes.
  3. Add remaining ingredients.
  4. Process until smooth. If too thick add up to 2 tablespoon cold water while processing.


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Capital and other initiatives in this company are co-funded by the European Regional Development Fund and Enterprise Ireland under the Border, Midland and Western Regional Operational Programme 2014-2020. The aim of the initiatives was to purchase assets to allow the company to increase productivity resulting in improved competitiveness, and to recruit a key manager bringing skills that are critical to future growth.

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