Mediterranean Loaded Hummus
Our Mediterranean Loaded hummus combines the heartiness of this smooth chickpea dip with the freshness of a colorful salad.
Servings: 4 people
Calories: 348kcal
Equipment
Ingredients
Red Pepper Hummus
- 2 red peppers
- 500 g canned chickpeas
- 1-2 garlic cloves crushed
- ¼ cup tahini
- Juice of half a lemon
- 1 teaspoon smoked paprika
- 2 tablespoon olive oil
- Salt to taste
Mediterranean Salad
- 5 oz cherry tomatoes
- ½ red onion
- 1 cucumber
- ¼ cup Capers
- ¼ cup Black olives
- 1 tablespoon za'atar
- 1 tablespoon olive oil
- salt and pepper
Garnish
- fresh mint
Instructions
- Cut the red peppers in half, and roast them for about 15 minutes or until the skin browns and the pepper is softened. Leave to cool and remove the skin.
- Using a food processor, add the chickpeas, tahini, garlic cloves, smoked paprika, lemon juice, and olive oil.
- Add the peeled roasted red peppers and blend all the ingredients until you have a smooth hummus. Add a little bit of cold water if it's too thick to get your desired consistency.
- Separately, prepare the salad. Cut into small pieces the cherry tomatoes and cucumber, finely slice the red onion, and combine with the rest of the ingredients.
- Add olive oil, za’atar, salt, and fresh mint and mix well.
- Transfer the hummus to a plate and using the back of a spoon, move in a circular motion from the center of the bowl to the edge.
- Add the Mediterranean Salad to the hummus.
Notes
- Serve with some pita bread or crudités
Nutrition
Calories: 348kcal | Carbohydrates: 30g | Protein: 11g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Sodium: 797mg | Potassium: 604mg | Fiber: 10g | Sugar: 5g | Vitamin A: 2452IU | Vitamin C: 90mg | Calcium: 117mg | Iron: 5mg