Roasted red bell pepper hummus {vegan + gluten free}

Marta's Plants - Roasted red bell pepper hummus {vegan + gluten free}

(cliccate qui per la versione italiana) 

Happy Monday y’all!

Who loves hummus? Or maybe it’d be better to say – who doesn’t love hummus? Personally my favorite is the original, plain kind, but from time to time I like to experiment with extra flavors. What I did here is simply sub the lemon juice for some roasted red bell pepper flesh, which gives it a subtle smoky hint.

Truth be told I actually made the bread (100% rye) that you can see in the photo, as well, but it’s such a long process that I’ll leave that to another time haha!

Marta's Plants - Roasted red bell pepper hummus {vegan + gluten free}

ROASTED RED BELL PEPPER HUMMUS {vegan + gluten free}
by Marta Giaccone

Recipe
yields about 2 cups of hummus
prep time: 10 mins, cook time: 30 mins, total: 40 mins

 

1 bell pepper (or other color)
1 can cooked chickpeas
3-4 tbsp tahini (sesame paste)
1 garlic clove
optional: 2 tbsp unsweetened plant-based yoghurt
sweet paprika
salt
evo oil
black sesame seeds for garnish

 

Method

  1. Preheat oven to 200°C/400°F.
  2. Wash and pat dry the pepper. Wrap in foil, place on a rimmed tray/dish and bake for approx. 30-40 mins or until completely soft (every once in a while open the oven and, with the back of a fork, gently push down the pepper to feel its texture. You can also open the foil and check. When it’s done, it should be very wrinkly and slightly burned. Then open up the foil wrap, slice the pepper and let cool.
  3. Drain and rinse chickpeas. Optional but recommended: remove chickpea skins! This may take a few minutes but it will make your hummus really silky. To do this simply rub chickpeas together in your hands or with the help of a clean kitchen towel and try to remove as many skins as possible.
  4. Add chickpeas, some water (start with just ¼ of a cup), tahini, garlic (start with just ½ a clove), yoghurt, a dash of sweet paprika and salt. Pulse until creamy. You will need to scrape down the sides a couple of times.
  5. The pepper should be at room temperature by now. You need to remove the stem, seeds, the white part inside and – most importantly – the skin! This should be very easy. Add pepper flesh to the blender and pulse again. Taste and add more of any ingredient.
  6. Transfer to a bowl and into the fridge to let cool and firm up in the fridge for at least 1 hour. Garnish with olive oil and black sesame seeds.

Marta's Plants - Roasted red bell pepper hummus {vegan + gluten free}



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