I fell in love with hummus the first time I tried it a few years ago, but I’ve always made the traditional version until I try a store-bought roasted red pepper hummus and it tastes even better! Unfortunately, the store-bought hummus had white sugar, refined sunflower oil and other nasty ingredients, so I prefer to make this homemade hummus and it tastes even better.
I eat hummus as an appetizer with some crudités (I love carrots!) or with homemade tortilla chips, salad dressing or as a side dish, but my favorite way to enjoy this delicious dish is spreading the hummus over a baked pizza crust and I also add chopped tomatoes, sweet paprika, extra virgin olive oil and some olives, it tastes really awesome!
- I prefer to cook raw chickpeas, but canned chickpeas are okay, although try to avoid nasty ingredients.
- Feel free to use store-bought roasted red peppers if you’re too busy.
- Roasted tahini also works and it tastes better, but raw tahini is more nutritious.
- You can see the roasted red peppers and the hummus texture in the food processor in the picture below.
Product I used to make this recipe (affiliate links):
Roasted Red Pepper Hummus
If you like traditional hummus you should try this roasted red pepper hummus, it tastes even better!
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 4
- Category: Appetizer
- Cuisine: Vegan, Gluten Free
- 1 julienned red bell pepper
- 2 1/2 cups cooked or canned chickpeas (400 g)
- 1 clove of garlic (remove the germ to improve your digestion)
- The juice of 2 lemons
- 1 tbsp raw tahini
- 3 tbsp extra virgin olive oil
- 1 tsp sea salt
- 1 tsp ground cumin
- 1 tsp sweet paprika
- Preheat the oven to 350ºF or 180ºC.
- Roast the red pepper on a baking tray for 10 or 15 minutes. Let it cool.
- Combine all the ingredients in a food processor or a blender until smooth.
DID YOU MAKE THIS RECIPE?
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