Hummus with Roasted Red Pepper

    0 rating(s)
    Vegan
    Submitted by
    Avatar of AnaEatsPlants

    Instructions

    De-seed, de-stalk, and slice peppers in half or quarters.
    Next, roast the sweet pepper and garlic in a hot oven. To do this, keep the garlic in its skin and place on an oven tray along with the pepper, then place in a pre-heated oven (gas mark 7 / 425C / 220F).
    Roast garlic for up to 10 minutes, and the pepper for 15-20 minutes or until the pepper is easy to pierce. No need to let the pepper char.
    Consider doing the roasting ahead of time to let cool for a little while before adding to the rest of the ingredients.
    It’s best to wait until the garlic cools down a little before you pop it out of its skin.
    Gently chop off the top; then squeeze out the fleshy garlic and place in a jug ready to blend with everything else.
    Rinse and drain chickpeas.
    Juice lemon and discard the skin.
    Add all ingredients to a jug and blend until you reached your desired consistency.
    Chill in the fridge before serving.

    Ingredients

    2 large sweet red bell peppers
    2 large garlic cloves
    2 heaped tablespoon tahini
    1 tin (240g drained or 1 1/2 cup) cooked garbanzo beans
    Lemons
    3 tablespoon extra virgin olive oil
    1/2 teaspoon sea salt

    Serving Size

    2

    Prep Time

    1

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      Hummus with Roasted Red Pepper

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