Roasted Red Pepper Hummus Torpedos

Name: Roasted Red Pepper Hummus Torpedos
Cuisine: Irish
Ingredients: 6 pitta breads; 2 small carrots, grated; 1 small cucumber, halved into half-moon shapes and sliced; good handful of salad leaves, such as baby spinach, rocket and/or watercress about; good handful of salad leaves, such as baby spinach, rocket and/or watercress about; good handful of salad leaves, such as baby spinach, rocket and/or watercress about; good handful of salad leaves, such as baby spinach, rocket and/or watercress about; 1 tbsp extra virgin olive oil; 1 large red pepper rapeseed oil; 1 mild red chilli; 400 g (14 oz) can chickpeas, drained and rinsed; 2 garlic cloves, crushed; 100 ml (3 ½ fl oz) tahini (sesame seed paste); 100 ml (3 ½ fl oz) tahini (sesame seed paste); juice of 1 lemon; good pinch of ground cumin; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Nation's Favourite Food

By Neven Maguire

Published 2013

About

This is a variation on traditional hummus and has a fantastic vibrant colour. Here it is served stuffed into pitta, but it would also be great spread on crackers or chunks of warm bread, or scooped up with tortilla chips.

Ingredients

6 pitta breads
2 small carrots, grated
1 small cucumber, halved into half-moon shapes and sliced

Europe
Ireland
Lunch
Vegan

Method

Preheat the oven to 200°C (400°F/gas mark 6).

To make the hummus, place the red pepper in a baking tin and drizzle with a little oil. Roast for 15 minutes

Ingredients

Method

Photos