RED PEPPER HUMMUS ( VEGAN+GLUTEN FREE)
 
 
Author:
Recipe type: Sauces and Dips
Cuisine: Middle Eastern
Ingredients
  • Garbanzo beans ( chick peas, drained)- 1 can/ 400 gm
  • Red peppers ( roasted) -2
  • Garlic cloves ( roasted) -6
  • Fresh lemon juice - 3 tbsp.
  • Tahini paste- 2 tbsp.
  • White pepper- 1/ 4 tsp.
  • FOR GARNISHING
  • Black sesame seeds- as needed
  • Red chilli paste- 1 tbsp. or as needed
  • Olive oil- as needed
Instructions
  1. Preheat your oven to 220 C / 430 F with the rack in the middle.
  2. Wash the red peppers and then cut them in half lengthwise, scoop out all the seeds and membranes and put them cut side down on a baking tray that has been lined with foil. Place 1 garlic head on the same tray.
  3. Roast the peppers and garlic head for 20 minutes, then allow them to cool for about 20-30 minutes.
  4. When they are cool enough, peel off the skins and discard them.
  5. Place all the ingredients ( garbanzo beans, roasted red peppers, roasted garlic cloves, lemon juice, tahini paste, white pepper , salt ( only if needed)) in a food processor and process until the mixture is smooth and slightly fluffy.
  6. Scrape the hummus off the sides of food processor in between pulses.
  7. Transfer to a medium bowl and refrigerate for an hour.
  8. Serve with pita bread, corn chips or fresh vegetables. Before serving, drizzle with olive oil, garnish with red chilli paste and black sesame seeds.
  9. Enjoy!
Notes
* If the hummus is too thick, add more water, a tablespoon at a time, until you reach the desired consistency.
Recipe by Chefjar at https://chefjar.com/2017/12/27/red-pepper-hummus/