Sweet Pepper Hummus
How do you make roasted red pepper hummus?
Roast the sweet peppers in the oven or air fryer, peel them, and remove the seeds. Blend them in a food processor with cooked chickpeas, tahini, olive oil, paprika, salt, lemon juice, and lemon zest. Process until smooth and refrigerate for one hour before serving with naan bread.
A variation on traditional hummus; you will be surprised by its delicate and flavorful taste.
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Servings: For approx. 8 people
Ingredients
- 240 g pre-cooked chickpeas (1 can)
- 10 small sweet peppers (about 400 g)
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon salt
- 1 teaspoon sweet paprika
- 1 organic lemon (juice and zest)
- ½ teaspoon tahini cream (sesame seed paste)
Instructions
Start by washing and drying the sweet peppers.
Cook the sweet peppers either in an air fryer (as I did) or in a conventional oven at 160°C for about 10-15 minutes. You can also grill them for the same amount of time, turning often so they cook on all sides.
Once cooked, let them cool and remove the skin. Remove all the seeds and inner membranes.
Place the chickpeas, sweet peppers, paprika, salt, oil, and tahini cream, if using, in a blender or food processor. Blend well until smooth.
Wash, dry, and grate the lemon zest. Chop it finely and add it to the blender.
Squeeze the lemon and pour the juice into the blender. Blend, and when all the ingredients are well combined, our hummus is ready.
Preferably let it rest for 1 hour in the refrigerator or at room temperature, but if you do not have time, you can enjoy it right away—it is still exquisite. Sprinkle with a pinch of paprika and enjoy it with delicious naan bread.
Enjoy your meal!
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- 240 g pre-cooked chickpeas (1 can)
- 10 small sweet peppers (about 400 g)
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon salt
- 1 teaspoon sweet paprika
- 1 organic lemon (juice and zest)
- ½ teaspoon tahini cream (sesame seed paste)