This Roasted Red Pepper Hummus is a smoky-sweet variation of the much loved dip. A simple recipe for a deliciously healthy snack.
Is hummus easy to make?
Don’t be worried into thinking making hummus is an arduous. This recipe requires only 10 minutes of preparation and uses store cupboard excuses. Homemade hummus tastes infinitely better than store bought, so much so that you may forever give up buying it in the shop. Of course, apart from when immense cravings for hummus make an appearance. We’ve all been there.
The ingredients
Char the roasted peppers until lightly blackened. Charring veggies adds a smoky element to your food. I love using roasted red peppers in hummus as the charred element compliments the natural sweetness of the bell pepper.
Tahini is a necessity for delicious hummus. The sesame seed paste add a nuttiness and depth of flavour. Finish with smoked paprika and garlic for a slightly spicy finish.
Why is hummus good for you?
Hummus rates high in the health credentials. You probably won’t believe this because hummus just tastes that good! With its combination of fat, fibre, protein and carbohydrates, it really is one little balanced dip. The olive oil and tahini provide a healthy amount of unsaturated fats aka the best kind. While the chickpeas are high in fibre and protein. Red pepper is high in vitamin A which is great for your skin and overall health. So while you eat spoon after spoon of your hummus (not just me?!) you can also feel smug knowing that you’re doing something good for yourself.
Leave a comment and let me know how you get on making this Roasted Red Pepper Hummus. I would love to see your creations over on instagram!
more healthy veggie meals
Crispy patatas bravas with salsa brava
Roasted Red Pepper Hummus
Ingredients
- 2 red bell peppers can substitute with 2 red peppers from a jar
- 1 tsp olive oil
- 400 g tinned chickpeas
- 1 clove garlic minced
- 30 g tahini
- 1/2 tsp smoked paprika
- 1/4 teaspoon salt
- 1 lemon juiced
Instructions
- Pre heat the oven to 200C/ 180C fan oven. Line a baking tray with parchment paper.
- Slice the pepper into large strips and place on the baking tray. Drizzle over the oil ensuring the strips are evenly coated.
- Bake for 20-25 minutes or until tender and well-charred. Remove from the oven and allow to cool slightly.
- Drain and rinse the tinned chickpeas.
- Add the roasted peppers, chickpeas, garlic, tahini, paprika, salt and lemon to a food processor. Pulse for 30-60 seconds or until the hummus is smooth.
- Season to taste with salt and lemon juice. Serve and drizzle with olive oil.