I love making my weekly meal prep on Sunday as it saves me so much time in the kitchen during the week, and since a couple of weeks ago this roasted bell pepper hummus is always in the list.
I like to alternate flavors to not get tired, so sometimes I make my classic hummus which takes me 10 mins. When I feel like making something more colorful and fancy I make this vibrant 5 min beet hummus.
One of the reasons I love hummus so much is for its incredibly healthy properties; its packed with vegetable protein, it fights inflammation, is high in fiber, is naturally gluten, sugar and nut-free… (1)
Roasted Bell Pepper Hummus
Course: Sides2
servings15
minutes300
kcalIngredients
1 1/2 red bell peppers
2 cups (400 gr) drained and rinsed.
Juice of 1 lemon
1/4 cup (60 ml) tahini
1-2 garlic cloves, minced
1/2 tsp ground cumin
1/2 tsp paprika
Pinch of cayenne
Drizzle of olive oil
Salt to taste
Garnish (optional)
2 Tbsp pistachio
2 Tbsp fresh parsley
Directions
- Preheat oven to 200 C and cut the red bell peppers into medium flat pieces or stripes.
- Place the stripes skin face up in a baking dish. Drizzle with olive oil and bake for 10-20 min until tender and well charred. Remove from oven and let cool.
- In your food processor or high speed blender add all the ingredients and process until you reach a creamy consistency. Adjust flavor to your liking (salt, garlic, lemon) and process again.
- Plate and garnish.
Notes
- By the way…
- You can serve it with pita bread, veggies like carrots, celery, radish, cherry tomatoes… or to top a toast, sandwiches, wraps, etc.
- You can use canned or cooked chickpeas, and also to save more time you can use jarred roasted bell peppers.