Roasted Red Pepper Hummus - Vegan
The Smoky Roasted Red Pepper Hummus Delight offers a tantalizing twist on the traditional hummus, combining the smoky sweetness of roasted red peppers with the creamy richness of chickpeas and tahini. This vibrant dip not only excites the taste buds but also adds a pop of color to your table, making it a feast for both the eyes and the palate.
Ingrédients
- 2 large red bell peppers
- 1 can chickpeas, drained and rinsed
- 3 tablespoons tahini
- 2 cloves garlic
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons cold water
- Fresh parsley, parsley, chopped (for garnish)
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat the oven to 450°F (230°C).
- Place the red bell peppers on a baking sheet and roast for 25-30 minutes, turning occasionally, until the skins are charred and blistered.
- Remove the peppers from the oven and place in a bowl. Cover with plastic wrap and let them steam for 15 minutes.
- Peel the skins off the peppers, remove the seeds, and cut into strips.
- In a food processor, combine the roasted red peppers, chickpeas, tahini, garlic, lemon juice, olive oil, ground cumin, smoked paprika, salt, and black pepper.
- Process until smooth, adding cold water a tablespoon at a time until the desired consistency is reached.
- Transfer hummus to a serving bowl, drizzle with a bit of olive oil, and garnish with chopped parsley and red pepper flakes if desired.
- Serve with pita bread, fresh vegetables, or your favorite crackers.
Nutrition (per 100g)
Serving: 100g | Calories: 180kcal | Carbohydrates: 16g | Protéines: 6g | Fat: 10g | Sucre: 3g
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