Roasted pepper hummus
If I was to be stranded on a desert island and only have one dish to live off, it would without a doubt be hummus. I LOVE it and it is without exception a staple in our house. As I’m sitting here writing this post with one hand, my other hand is busy dunking cucumber into the roasted pepper hummus I just made to share with you all. It consists of everything a functional meal should; it has protein, essential fatty acids, probiotics and super-nutrient phyto-chemicals. What more could a girl ask for?
Making your home hummus is so easy. Once you make it once and see how much more you get for your pennies and how much more delicious it tastes, you won’t go back to the shop bought kind.
I have experimented with so many different kinds of hummus in my hummus loving days but this paprika and roasted pepper version will make you slip into hummus heaven 😉 My mum makes the most amazing roasted red onion hummus which I’ll share with you soon as well because everyone I’ve made it for has adored it and requested the recipe.
Hummus can be added to wraps, dipped into with celery or cucumber batons or sweet potato crisps, added to salad or quinoa dishes and even mixed in with tuna flakes for a healthy creamy mayonnaise alternative. Or, if your love for hummus is anything like mine, you can eat it solo straight off the spoon!
I hope you enjoy making this hummus dish, if it’s your first time making hummus then GO for it!! You’ll love it 🙂
Share your recreations of this recipe with me on Twitter, Instagram or Facebook using the hashtag #Jessipes and tag me using @JessipesRecipes in your posts. I love seeing them, and post your comments below!
All the healthy best,
- 400g canned chickpeas, drained
- 1 large red pepper
- 1 heaped tablespoon of tahini
- 1 lemon, juiced
- 2 black garlic cloves, crushed (fermented garlic is sweeter and less pungent than fresh garlic or alternatively use one small clove of fresh garlic)
- Himalayan salt, to taste
- 1 tbsp ice cold water (or more, depending on desired consistency)
- 3 tbsp extra virgin olive oil
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- Slice the red pepper into long strips, removing the seedy centre part.
- Place these strips onto a baking tray and bake for about 10-15 minutes at 180C. While the pepper bakes the rest of the hummus can be made.
- Start of writh draining the chickpeas
- Add chickpeas to food processor and process until you get a stiff paste.
- Add the tahini, lemon juice, paprika, cumin, garlic, olive oil and salt.
- Finally, slowly add the iced water and allow it to mix until you get a smooth and creamy paste.
- Add more lemon juice, garlic, cumin or salt to taste.
- Once the peppers start to brown at the edges remove them from the oven and allow them to cool for a couple of minutes.
- Add them to the food processor with the hummus and blend until you get your desired consistency. For a more chunky hummus, blend it for 10 seconds or so.
- Drizzle with olive oil and paprika before serving.