Hummus Recipes
Little Roast Capsicum Frittatas
These can also be made in larger muffin tins if you wish to serve the frittata as a lunch or more substantial meal.
Method
Grill capsicums skin side up in a hot oven, 200°C for 10 minutes or until skin blisters and blackens. Place in a bowl and cover. Allow peppers to cool. Peel away skin and cut into thin strips. Place capsicum, garlic, basil, chives and eggs into a bowl and combine. Divide mixture into mini-muffin trays and bake for 12-15 minutes or until puffed and golden. Let frittatas cool then top each frittata with a spoonful of LISA'S Chargrilled capsicum hummus, and garnish with a single basil leaf. Serve warm or cold as finger food.
Ingredients
2 large red capsicums, seeded, cut in half
2 cloves garlic, crushed
2 tbsp fresh basil, shredded
2 tbsp fresh chives, chopped
4 eggs, lightly beaten
¼ tsp salt
1 pottle LISA'S Chargrilled Capsicum Hummus
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