2yellow bell pepperme organic bell peppers from Bioexpress
1can of chickpeas
1garlic clove
3tbsplemon juice
40gtahini
1tsporegano
chili pepper to taste
salt to taste
water
Instructions
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.
Notes
1 hour waiting time.The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.
Nutrition
Serving: 4personsCalories: 41kcal
Keyword bell pepper, chickpeas, cold appetizer, healthy recipe, tahini