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ROASTED RED BELL PEPPER HUMMUS

11.11.2016 / By Sonia Raga / Published in SAUCES, DIPS & DRESSINGS

Roasted red bell pepper hummus on bread

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.

Roasted red bell pepper hummus on bread

Roasted red bell pepper hummus on bread

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

  1. In a food processor combine all the ingredients together and blend until smooth
  2. 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

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