... Roasted Red Pepper Hummus | Dance of Stoves

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus
Hummus is a staple in my kitchen; it has many uses, it is very healthy, light, delicious and very easy to make. This version is my favourite because the peppers give it an exciting flavour.

Also Read: Nutella And Strawberry Toast

Also Read: Lentil Bolognese Recipe

A well-known supermarket chain has a pepper hummus that is to die for; the problem is that the ingredients leave a lot to be desired; that's why I prefer to make a homemade version without sugar, preservatives or refined oil.

Also Read: Vegan Crepes Without Oil

Also Read: Spicy Tomato Soup Recipe

I like to eat this hummus the most; it is on a baked pizza base; I brush it and add cherry tomatoes, sweet paprika and raw lamb's lettuce; sometimes, I also add olives and extra virgin olive oil. 

Also Read: Juice For Valentine's Day

Also Read: Sweet Potato Brownie {Low-Fat!}

It is fast food that is to die for. I also usually take it as an aperitif with carrot crudités or nachos.

Also Read: Vegan Fat-Free Risotto

Roasted Red Pepper Hummus
Advice:

  • I prefer to use dried chickpeas and cook them. If you don't have much time, you can make large quantities and store them in the fridge for several days. If not, you can use canned chickpeas.
  • If you want to save time, you can use canned roasted peppers.
  • You can use toasted tahini instead of raw; it is tastier but less nutritious.
  • In the photo below, you can see how Who once roasted the peppers and the texture of the freshly made hummus; if you want it more liquid, add a little water and if you want it more solid, add more chickpeas.

Roasted red pepper hummus step by step
Product used to make this recipe (affiliate link):

Cuisinart FP16DCE Food Processor

Roasted Red Pepper Hummus
Roasted Red Pepper Hummus

Roasted Red Pepper Hummus
If you want a healthy, light and a quick snack, this roasted red pepper hummus is for you. It's to die for!

  • Preparation: 10 mins
  • Cook: 10 mins
  • Total: 20 minutes
  • Servings: 4 (1x), 8 (2x), 12 (3x)
  • Category: Appetizer
  • Cuisine: Vegan, Gluten-Free

Ingredients SCALE (1x)

  • One red bell pepper
  • 2 and 1/2 cups of cooked chickpeas (400 g)
  • One garlic (without the germ)
  • The juice of 2 lemons
  • One tablespoon of tahini
  • Three tablespoons of extra virgin olive oil
  • One teaspoon of sea salt
  • One teaspoon ground cumin
  • One teaspoon of sweet paprika

Ingredients SCALE (2x)

  • Two red pepper
  • 4 and 1/2 cups of cooked chickpeas (800 g)
  • Two garlic (without the germ)
  • The juice of 2 lemons
  • Two tablespoon tahini
  • Six tablespoons of extra virgin olive oil
  • Two teaspoon sea salt
  • Two teaspoon ground cumin
  • Two teaspoons sweet paprika

Ingredients SCALE (3x)

  • Three red pepper
  • 6 and 1/2 cups of cooked chickpeas (1200 g)
  • Three garlic (without the germ)
  • The juice of 2 lemons
  • Three tablespoon tahini
  • Nine tablespoons of extra virgin olive oil
  • Three teaspoon sea salt
  • Three teaspoon ground cumin
  • Three teaspoons sweet paprika

Instructions

  1. Preheat the oven to 180ºC or 350ºF.
  2. Cut the pepper into strips and bake it on a tray for 10-15 minutes. Let it cool.
  3. Put all the ingredients in a food processor or blender and beat until you get the desired consistency.

HAVE YOU MADE THIS RECIPE?

Please leave a comment on this post or share a photo with the hashtag #DanceofStoves on Instagram or your favourite social network.

Post a Comment

0 Comments

–>