Roasted red pepper hummus with herby flat bread recipe
Spice up your everyday snacking game with this delicious roasted red pepper hummus recipe! Whether you’re fueling up between meetings or enjoying a cozy evening at home, let this hummus be your go-to for adding a touch of excitement to your culinary routine.
Ingredients
- 500 g red bell pepper
- 1 tbsp oil
- 420 g drained canned chickpeas
- 50 g tahini
- 40 g olive oil
- 2 tbsp lemon juice
- 1 garlic clove, chopped
- 1 pinch cayenne pepper
- ½ tsp smoked paprika
- ¾ tsp salt
- 2-3 tbsp ice cold water
Method
To make the roasted red bell pepper hummus, begin by slicing 500 g of red bell peppers into wide slices, ensuring to remove the stems and veins. Place the slices on an oiled baking tray and roast them on the top rack of the oven at 250 °C for approximately 20-25 minutes. Once roasted, transfer the peppers to a bowl and cover it, allowing them to sit for 10 minutes. Afterward, peel off the charred skin from the peppers and roughly chop them. In a mixer, combine 50 g of tahini, 2 tbsp of lemon juice, 1 chopped garlic clove, the roasted peppers, and 420 g of chickpeas. Season the mixture with 1 pinch of cayenne pepper, ½ tsp of smoked paprika, and ¾ tsp of salt. Pour in 40 g of olive oil and, while mixing, gradually add 2-3 tbsp of ice-cold water until the hummus reaches a buttery smooth consistency. Finally, top the hummus with a drizzle of olive oil and sprinkle some sesame seeds. Serve the flavorful hummus with herby flatbread and fresh vegetables for a delicious and satisfying meal.
