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Roasted pepper hummus
Snack

Roasted pepper hummus

Creamy hummus with sweetness from roasted red peppers. A full, aromatic dip for bread, vegetables, or a small plate.

EverydaySnackFamily TimeSummerSpringWinter
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40 min total
6 servings
Very Easy

Ingredients

servings
Units

  • Roasted peppers

    • 3 stk red bell peppers
    • 3 tbsp oil
    • ½ tsp salt

  • Hummus

    • about 1.1 lb chickpeas from a tin, rinsed
    • about 0.4 cup oil
    • 1 fed garlic
    • ½ tsp cumin
    • ½ tsp salt
    • 1 tbsp lemon juice

Instructions

  1. 1

    Roast the peppers

    1. Cut the peppers into rough pieces and lay them on a baking tray.
    2. Toss with oil and sprinkle with a little salt.
    3. Roast at 200 °C for about 20–25 minutes, until tender and lightly caramelised.
    25 min
    200°C
    Oven
  2. 2

    Blend the hummus

    1. Put the roasted peppers, chickpeas, oil and garlic in a blender or food processor.
    2. Add cumin, salt and lemon juice.
    3. Blend until smooth and creamy.
    4. Taste and adjust with more lemon juice or salt if needed.
    10 min
    Blender

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Details

Nutrition

Calories

210kcal

Protein

6g

Fat

15g

Carbs

15g

Serving Size

100g

Serving

Suggestions

  • • Serve with bread, pita, or crisp vegetables.

Drink Pairings

  • • non-alcoholic: Sparkling water with lemon

Side Pairings

  • • Vegetable sticks

Dessert Pairings

  • • Fruit

Storage

Fresh

  • • Duration: 4 days
  • • Temperature: 5°C
  • • Method: Store in an airtight container in the fridge.

Tips

Preparation

  • • Blend a little longer for an extra-creamy texture.

Cooking

  • • Let the peppers cool slightly before blending.

Serving

  • • Drizzle a little extra oil over before serving.

Variations

Flavor

  • Mild and aromatic

Health

  • Plant-based and fibre-rich

Method

  • Oven-roasted

Toppings

  • Olive oil and fresh parsley

Author

C

Camilla

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Comments

Author

C

Camilla