Hummus is one of the essential foods in a plant based kitchen for its versatility. We can prepare many different variations of it by using different legumes and various vegetables and spices.
I published a more traditional Hummus recipe which was also compatible with whole food plant based diet. Today, I will be sharing our delicious Roasted Red Pepper Hummus recipe.
You can either grill or roast your peppers, I roasted mine. They lose liquid during cooking obviously so make sure that you use minimum 600 - 700 g of fresh peppers.
Ingredients:
750 g cooked chickpeas
250 g roasted and then peeled sweet red capia or bell pepper
75 g chickpea cooking water
60 g whole sesame tahini
40 g freshly squeezed lemon juice
2 cloves of pressed garlic
2 TBSP nutritional yeast
1 tsp smoked paprika
Preparation:
- Process all the ingredients in a blender until you obtain a smooth consistency.
(Thermomix owners => Put all the ingredients in TM Bowl and blend for 1 minute increasing the speed gradually to 7. If needed scrape down the sides and blend some more until you have a smooth consistency)
- Transfer your hummus into a glass container with lid and preferably let it rest in the fridge for about 2 - 3 hours before to use.
Enjoy...
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