Creamy, dense, delicate, slightly sweet chickpea hummus with organic roasted yellow pepper in the oven. Delicious and healthy side dish or an appetizer.
Roasted yellow pepper hummus
- 2 yellow bell pepper me organic bell peppers from Bioexpress
- 1 can of chickpeas
- 1 garlic clove
- 3 tbsp lemon juice
- 40 g tahini
- 1 tsp oregano
- chili pepper to taste
- salt to taste
Instructions: Roasted yellow pepper hummus
- Lay bell peppers on a baking tray lined with baking paper. Preheat oven to 200 °C and roast your vegetables for about 30 minutes flipping them 2 or 3 times to roast them evenly. Take out the tray from the oven and, being careful not to burn yourself, immediately cover the peppers with foil. Let them rest for 15 minutes. Remove the aluminum foil, gently peel the peppers, remove stems and seeds and cut them into long stripes. Set aside.
- Add bell peppers, previously drained and rinsed chickpeas, tahini, a pinch of salt, oregano and lemon juice into a jug of the blender. Blend everything until it becomes a spreadable cream (adjusting with more water if necessary).
- Transfer to a bowl, pour over a few teaspoons of olive oil, some sesame seeds and chilli flakes.
Hummus becomes better after a few hours when the flavors are well blend together.
lot of love. B.
p.s. If you love chickpea hummus with a slightly sweet aftertaste check my Pumpkin hummus recipe. (foto below)
In this recipe I used yellow bell beppers by Bioexpress. The products that I received were fresh and sweet.