ROASTED RED BELL PEPPER HUMMUS
Today we are talking about hummus…oh yes…I mean, who doesn´t love hummus? It´s not only tasty but also so versatile! You can use it as a spread, as a dip, as pasta sauce, as a dressing…wait a second… as pasta sauce? … as a dressing? Yes! As Dreena Burton says, “hummus should be a food group”, and I could not agree more.
This time I decided to play around with different ingredients and today I´m sharing with you this amazing roasted red bell pepper hummus. Since this is a low-fat hummus, we are skipping the oil and the tahini. BUT, this is still super creamy, smooth, packed with flavor and so filling and the roasted red bell peppers add a nice smoky sweetness to it. It tastes delicious spread on toasted dark bread or dipped with carrots. I usually make a double batch because it just disappears in no-time!
ROASTED RED BELL PEPPER HUMMUS
Prep
Total
Yield 2 cups
Ingredients
- 1 can cooked chickpeas (drained and rinsed) (proximately 240 g)
- 3 roasted red bell peppers, roughly chopped
- 2 tablespoons lemon juice
- 1 teaspoon smoked paprika
- 2 cloves of garlic, minced
- 1 tablespoon soy sauce (skip for a soy-free version)
- 1 teaspoon salt (I used Kala Namak but any other will work too!)
- ½ teaspoon turmeric
- ½ teaspoon sweet paprika
- 2 teaspoons mustard
- ¼ teaspoon pepper
- Optional toppings: herbs, garlic powder and onion flakes
Instructions
- In a food processor combine all the ingredients together and blend until smooth
- You can store it in the fridge in an air-tight container for up to 5 days.
Courses Dips
Cuisine low-fat, gluten-free, nut-free, soy-free
