Roasted Red Pepper Hummus

TÜRKÇE İÇİN TIKLAYIN

PER ITALIANO

Hello everyone,

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

Optional, little salt

Preparation:

Roasted Mushrooms

TÜRKÇE İÇİN TIKLAYIN
PER ITALIANO

Hello,

We will roast mushrooms today to use them in many different ways.

For this time I picked brown large portobello mushrooms and oyster mushrooms. I also use brown cremini mushrooms when I can find them. Champignons work fine too but our favourites are the first three that I mentioned.

We try to avoid oil and salt as much as we can so I've tossed them with half a tablespoon of oil and tamari only.

Ingredients:
300 g brown portobello mushrooms
1/2 TBSP extravirgin olive oil
1/2 TBSP tamari or soy sauce

300 g oyster mushrooms
1/2 TBSP extravirgin olive oil
1/2 TBSP tamari or soy sauce

Preparation: