Roasted Pepper Hummus
This roasted pepper humus is so flavorful and deliciously spiced. It is the perfect dip for your pre-dinner!
Servings: 1 bowl
- 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
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.
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!