Roasted Red Pepper Hummus
Roasted pepper and paprika make for a smoky-sweet hummus. A simple recipe for a deliciously healthy dip.
Servings: 6
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.