I am a serious hummus lover and theres is nothing more delicious than a hummus and mezze platter to share with friends. This red bell pepper hummus is a staple in my kitchen and is always a delicious addition to veggies, wraps, toast and nourish bowls.
Serves: 4 cups
Prep time: 45 min
1 15 onz chickpea tin
1 garlic clove
2 fresh red bell peppers
1/4 cup lemon juice
6 tbsp tahini
2 tbsp olive oil
1/2 tsp black pepper
1 tsp cumin
1 tbsp hot paprika
1 tsp salt
1 tbsp of chickpea brine ( from chickpea tin) or water
Preheat oven to 450ºF/230ºC. Place bell pepper on foil or parchment paper in a baking sheet and cook for 30-35 min flipping them half way or until the skin is wrinkled.
Remove from heat and once they are cool to the touch remove stem, skin and seeds. Add to a food processor and pulse until smooth.
Drain and rinse chickpeas and keeping 1-2 tbsp of the chickpea brine in a small bowl.
Add all ingredients to a high speed processor and mix until you reach your desired consistency. For a smoother hummus add and extra one or two tbsp of chickpea brine, olive oil or water.
Transfer to a bowl and drizzle some olive oil and pepper flakes, pine nuts, parsley or paprika on top for and extra stylish hummus bowl.