Ingredients
Red Roasted peppers:
2 red peppers, diced
3 garlic loves, peeled
2 tbsp olive oil
Himalayan salt and black pepper
Hummus:
1 ½ cups cooked chickpeas
¼ cup fresh lemon juice
1 garlic clove, chopped
½ cup tahini
4 tbsp cold water
Himalayan salt and black pepper
½ tsp cumin
½ tsp paprika
2 tbsp olive oil
Fresh parsley, chopped
Naan Bread (see recipe in the Snack section)
Plant-based recipe: Hummus with Roasted Peppers
Preheat the oven to 350F. Wash and remove the seeds from the red peppers and dice them. Mix in a bowl with 1 tablespoons of olive oil, salt and pepper. Spread them on a pan and Add the 3 garlic cloves. Cook for 15-20 minutes, until golden brown. Meanwhile prepare the hummus by adding the lemon juice, garlic, tahini, water to a food processor and mix until smooth, pausing halfway to scrape the sides. Add in the chickpeas, cumin, paprika, and salt and pepper to your taste and mix until the hummus is smooth and creamy.
Take peppers out of the oven, smash the garlic cloves and mix together gently.
Serve the hummus in a bowl and garnish with the red peppers, parsley and olive oil. A great combination is to make fresh Naan bread for this recipe.
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