SERVES: 6 TIME: 30 mins
Our first dinner party was Spring themed, as the first trickles of sunlight were starting to poke their way through the winter grey we were getting excited about the (hopefully) long summer ahead and the lovely introduction that spring gives it.
We wanted something creative and novel for the starter, and a sharer to get all the guests involved & tucking in. Annie found these great little plant pots that we filled with homemade red pepper hummus and then we just prepped lots of mini veg from our local market and stuck it in the top.
The crunchiness of the fresh veg with the smooth hummus was a perfect way to intro our spring palette, it’s also super easy and a great dinner table piece!
- Core and chop your peppers into quarters then place on a tray, skin up, with a light brushing of oil under the grill for about 5 to 10 minutes until the skins are charred black and easy to peel. Pop in a resealable plastic bag to sweat while you prep the rest.
- Whizz the tahini and juice from the lemon in a food processor for about 30 seconds. Add the olive oil, minced garlic, cayenne pepper, salt and cumin. Process again.
- Peel the red pepper skin off, chop it roughly and add to the mix. Rinse the chickpeas and chuck in too.
- Add a couple of tablespoons of water, as you are processing and do this to the desired thickness.
- Give it a taste – your hummus is made and should keep for around 2 – 3 days, but there probably won’t be any left!
To display, we plugged the bottom of the pots with foil and then filled up to the top with hummus. We then washed our market veg and displayed it in the top by sticking the ends out at varying degrees. Save some of the greenery to decorate the board around the bottom.