I love the red pepper dip that's in most supermarkets. Can I make it? Can I chuffed!!

[Thisusernameistakenagain]

I LOVE this stuff. But how would I make it and get it right?

It just never has the right flavours. Or too bitty,too thick, too sweet, too chickpea-y... how would you make it?

I'm a bit disheartened as I'm normally pretty handy in a kitchen. I never buy dips usually as I'm quite good at making things like this.

I prefer the Lidl one but this tesco one is pretty much the same.

This one however, has me 'owned'!

Tia :)

I would follow a homemade recipe for hummus, and throw in some of a jar of roasted red peppers. To get the consistency and flavour to your liking you'd probably need to try and adjust a few times, adding lemon juice, water, tahini, etc.

Home made hummus is never as nice as supermarket stuff sadly, so I imagine this will be the same.

Thank you stumped good idea. It has a lot of seeds in it and I'm not sure they're pepper or tomato ones. It's far lower calorie than hummus though. I'm a hummus addict and would like to swap it for this. My waistline would like it too I'm certain. But I just cannot get this right. Hummus, I have nailed!

theflis I agree! WHY is that?! I've got it so that I will make hummus rather than buy it though, as in I am at the ALMOST as nice as shop bought, stage.

Miles off with this one.

I'm curious as to your houmous recipe. I simmer with bicarbonate of soda for 10 mins & it makes a big difference. Think roasted peppers would blend quite well with it

I would use the proportions listed of roasted jarred peppers (I use Lidl) and cooked (or canned) chickpeas, 5% puréed onion, couple of fat garlic cloves puréed, glug of olive oil, lemon juice, salt then see where you are at. A bit of honey or sugar plus black pepper from the ingredients but wouldn't add until this point. I suspect it has rather more salt in it that you would naturally add home cooking, more than garlic as it's listed before garlic!

This is by Fay Ripley and is delicious.

@buckeejit

HUMMUS RECIPE as quite a few folk ask me about it..
(This is only to my taste, I am sure some may not like it, don't sue me...)
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
1 Tin of chickpeas (do NOT use dried. They may become soft enough after ten years of soaking and another twenty of cooking, but your other ingredients will have gone off by then).
1 Large ice cube (I use a whole of one of the round ones you can make with the silicone moulds).
Garlic (minced to taste, or 1 small or large clove depending on how much you like people)
Squirt of lime or lemon juice
Pinch of salt
I don't use tahini. I know this is a traditional basic ingredient but I just never have it in and don't use it for anything else, and for me it makes little difference. If you have it to hand, add it to taste by all means but as I don't use it, I can't tell you if it fits into this recipe).

1. Drain the chickpeas
2. Make yourself a flask and sandwiches, get a good book and sit down and start peeling the chickpeas. Anyone who makes hummus with un-peeled chickpeas is a psycho*. 3)Chuck them in a blender with a squirt of the lemon or lime juice, garlic, pinch of salt and tahini if using.
3. Add the ice cube and blend. If it goes sticky, add a drop of water or more juice if you don't mind a stronger citrus zing to it. 5)Blend for a lot longer than any other recipe says to and at least until the ice cube is no longer an ice cube and has totally disappeared. You're welcome.

Use jarred chickpeas, not tinned. Often found in Middle Eastern/Greek section of supermarkets. They create a smoother texture.