Thursday, 11 June 2015

Roasted red pepper hummus (GF, V+)

Smooth hummus with roasted sweet red peppers

Cooked chickpea rocked with gorgeous pointed red peppers roasted super sweet in the oven.

You will need:
1.5 cup cooked chickpeas
3 sweet pointed red peppers
2 tbsp tahini (sesame seed paste)
3 tbsp olive oil
3 tbsp freshly squeezed lemon juice
3 fat cloves of fresh garlic (wet garlic)
pinch of salt
1 tsp ground cumin

1. Prepare the peppers: Wash the peppers and arrange them on a baking tray lined with baking paper. Roast peppers in a preheated oven at 200 C for about 20 mins (turn peppers after 10 to 12 mins). Let them cool for a few minutes, then cut them open, clean out the seeds and peel off the skin.
2. Prepare the chickpeas: Drain the cooking liquid, add cold water and rub off the skin (should come off easily, skin will rise to the top, so just fish off and discard).
3. Put the cleaned chickpeas into a blender. Season: tahini, garlic, olive oil, salt, cumin and lemon juice, add roasted pepper flesh. Blend well.
4. Serve with crunchy veg: celery, carrot, cucumber, and cherry tomatoes, for example. Enjoy!

Allergy: Sesame. No gluten. No dairy. No egg. No grain.


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