Green and Red Hummus (2 recipes)
Who’s in for Hummus?! These Green and Red Hummus are delicious. The first one is made with fresh green vegetables & walnuts. The second one with roasted pepper. They are both delicious and flavorful!
I don’t have much to say as it’s very easy to make, so I won’t make a book on hummus story as many people do haha. Just try the recipe and tell me 🙂
You can use these hummus as dips but also as a sauce in pasta or salad if you add a small amount of water.
If you tried this Green and Red Hummus or any other recipe on the blog, let me know how you liked it by leaving a comment! Be sure you are following me on Pinterest, Instagram, and Facebook for more tasty recipes!
Roasted Pepper Hummus
This roasted pepper humus is so flavorful and deliciously spiced. It is the perfect dip for your pre-dinner!
Ingredients
- 1 Red pepper
- 1 x 400g tin Chickpeas
- 2 tbsp Extra-virgin Olive oil
- 2 Garlic cloves, roasted
- ½ Lemon, juice + zests
- 3 tbsp Tahini
- 2 tbsp Maple syrup
- 1 tsp Smoked paprika
- 1 tsp Sambal oelek
- 2 pinches Sea salt
Instructions
Roasted pepper
- Pre-heat your oven at 180°C/350°F.
- Cut your red pepper in 4, remove the seeds and brush some oil on top and place them on a baking tray.
- Take a few garlic cloves, don't peel them. Brush some oil and place them on the baking tray.
- Roast for 10-15mn.
- Once roasted, put the pepper in a closed jar and wait 5 minutes. After that, you can remove easily their skin. Peel the garlic cloves.
Hummus
- Drain and rinse the chickpeas and place them in a food processor with all the other ingredients (roasted red pepper, 2 garlic cloves...).
- Whizz until smooth and creamy.
- Transfer into a bowl and serve!
Eat-your-greens Butter beans Hummus
Ingredients
- 2 cups Romanesco Cabbage approx. 240g.
- 1 cup Green peas approx. 120g.
- 1x400g tin Butter beans + a few tbsp of the liquid
- 3 Garlic cloves, roasted
- ½ Lemon juice
- ⅓ cup Walnuts approx. 40g.
- 3 tbsp Extra-virgin Olive oil
- 1 handful Basil
- 2 pinches Salt
Instructions
- In boiling salted water, put the Romanesco florets and cook for 10 minutes. During the last 3 minutes, add the green peas.
- Strain and cool under cold water.
- Drain (keep the liquid) and rinse the butter beans and place them in a food processor with all the other ingredients (strained romanesco & green peas, 2 roasted garlic cloves...).
- Whizz until creamy. Add a few tablespoons of the butter beans liquid until you got a nice texture. This hummus is a bit thicker than normal hummus.
- Transfer into a bowl and serve!
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