Roasted Red Pepper Hummus
A fresh and delicious side dish to enjoy with your friends and family. Easy to cook, vegan and gluten-free.
- 1 Italian red pepper
- 500 g chickpeas cooked
- 1-2 garlic cloves crushed
- ¼ cup tahini
- Juice of half a lemon
- 1 tsp smoked paprika
- 1 tbsp olive oil
- Salt to taste
Roast the pepper in the oven for 10 minutes or until it's completely soft. After it's cooked take it out and place in a sealed container. Leave it while you prepare the rest of the ingredients. Alternatively, use jarred roasted red pepper.
Drain and rinse the chickpeas and add to the food processor. Add the crushed garlic, tahini, lemon juice, smoked paprika, olive oil and salt.
Remove the skin from the red pepper and add to the food processor.
Blend all ingredients until you have a smooth consistency. Add a little cold water if it's too thick and keep adding it a little at a time to get your desired consistency.
Refrigerate for at least 10 minutes and serve with extra virgin olive oil or chilli oil on top.