Roasted Red Pepper Hummus
The days are getting warmer and salads are starting to make a come back in my home.
This recipe was surprisingly born from a box of dried chickpeas. I had seen them on special at Checkers and the recipe looked easy enough. The red pepper is something I had wanted to try for some time. The char on the peppers adds a wonderful depth to this hummus and I added extra olive oil to my recipe because my initial batch came out a little drier than expected.
Did you know: Chickpeas are a legume. It’s naturally high in protein and fibre. They are wonderful in salads and sprout well. They’re also high in energy and fat.
Ingredients
1 cup boiled chickpeas
1 large red pepper
1/4 cup tahini
2 tsp cumin powder
2 tsp paprika
3-4 cloves of garlic
juice of 1 lemon
1/8 cup olive oil + 1 tbsp
1 large red pepper
salt to taste
Method
Cut the pepper and coat it in 1 tbsp of olive oil. Bake it for 20-25 minutes in the oven and grill for 5 minutes until the pepper starts to char.
Add pepper and all of the above ingredients to a blender and blend until smooth. Add more olive oil to the hummus if it is too stiff.
Taste and add more salt if necessary.
Sprinkle with extra paprika and serve cold with pita bread or vegetables.
