Roasted Pepper Hummus

Roasted Pepper Hummus

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.

Ingredients

Cooked chickpeas
350 g
Roasted and peeled red peppers
2 pieces
Garlic cloves
2 pieces
Lemon juice
2 tbsp
Tahini
1 tbsp
to taste
Salt
1 tsp
to taste
Extravirgin olive oil
2 tbsp

Step by step

1

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.

2

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

3

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

4

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.

5

Mix to combine and, if needed, pour in some cooking liquid from the chickpeas so that you obtain the creamiest hummus.

Insist and keep mixing with the blender, this way the pate will be soft and very silky.

Adjust the taste with salt, lemon juice and tahini.

6

When it's ready, transfer to a plate, drizzle olive oil on top and, optionally, a bit of sesame, turmeric or cumin.

Enjoy!

Quantity: 500 g
Prep time: 15 min
Difficulty: easy
Ready in: 60 min
Publish date:

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