Roasted Pepper Hummus

Elena Butuc

I recommend paying closer attention to vegan pates, of which our favourite is, first of all, the hummus. If you get tired of the classic one, you can always try the beetroot hummus or the roasted pepper hummus.

I like them all, each version has a special aroma and taste, but the same creamy and fine texture. I always keep roasted peppers in the freezer and this recipe is great, very colourful and tasty.

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Ingredients

Metric US

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Cooked chickpeas

350 g

●

Roasted and peeled red peppers

2 pieces

●

Garlic cloves

2 pieces

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Lemon juice

2 tbsp

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Tahini

1 tbsp

to taste

●

Salt

1 tsp

to taste

●

Extravirgin olive oil

2 tbsp

Step by step

Boil the chickpeas in advance - I described the whole process on my website and how I freeze small portions for hummus.

If you use canned chickpeas, drain well.

Roast the peppers, peel the skin off and pull the stems out. If the peppers are already frozen, don't forget to thaw in advance.

Place the chickpeas and the roasted peppers in a deep bowl.

Add in the garlic, tahini, lemon juice and salt.

This time I had homemade tahini and I noticed that the hummus was tastier and much more flavourful. The store-bought tahini is somewhat more bitter and it has a funny smell. You can easily prepare it, it's so simple and quick, you only need sesame, oil and salt.

You can make a small jar and keep in the fridge, it will be a month's time of delicious hummus recipes.