Red Pepper Pesto & Caramelised Leek Hummus

Two recipes this week that I am completely obsessed with - and I think once you make them you will be too. First, a seasonal twist on pesto. Instead of the classic, I roasted red peppers in the air fryer - skins on, don’t be tempted to peel them, they add so much flavour and depth - and blended them with basil, garlic, lemon and nutritional yeast. The result is smoky, bright, incredibly flavourful and honestly one of the best things I’ve made in a while. On toast, stirred through pasta, spread on pizza as a base. I cannot stop eating it. Second, a caramelised leek hummus. Slowly cooked leeks - soft, sticky, almost jammy - blended into the creamiest hummus you’ve ever had. The leeks make it impossibly fluffy and add this gentle sweetness that takes it somewhere completely different from regular hummus. And then - this is the really good bit - you layer them together. Pesto on hummus, topped with roast cherry tomatoes. That combination of smoky, creamy, bright and sweet is just next level. On everything. With everything. I genuinely can’t stop.

Ingredients

Method

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Step 1

Roast the peppers whole in the air fryer at 200C for 20–25 minutes until completely soft and charred. Leave the skins on for extra flavour. Allow to cool slightly, then remove the seeds.

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For

4

M

I

Red Pepper Pesto

3

Red peppers

30

g

Fresh basil

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Notes

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