Straight forward from the name of the recipe, this is exactly what it seems – a delicious hummus variation with roasted red peppers. Traditionally, you would find in the list of ingredients olive oil and probably more tahini paste, but since I am a fan of low fat recipes, my version adds only a reduced quantity of tahini paste and no oil at all. Try it out!
Roasted red pepper hummus
Servings: 4
Calories: 125kcal
Equipment
- Immersion blender
Ingredients
- 250 g chickpeas canned
- 3 roasted red peppers jarred
- 1 tbsp tahini paste
- 1 small garlic clove minced
- lemon juice to taste
- salt to taste
Instructions
- Drain the roasted peppers and the chickpeas.
- Use paper towels to dry out the roasted peppers, otherwise the composition will be too watery.
- Add the roasted peppers, the chickpeas and the minced garlic clove to a bowl and use the immersion blender to puree the obtained mix.
- Since the roasted peppers usually contain vinegar, I didn't add lemon juice, but if you taste and feel like it needs a more sour kick, feel free to add lemon juice to taste.
- Taste and add salt if needed.
- Enjoy!
Notes
There are canned chickpeas specially cooked for hummus recipes, normally, these ones will be cooked a bit more than regular chickpeas you would add to a salad. I usually look for Turkish imported ones, but regular ones will do too – what I suggest here is to cook them on the stove (drained and in clean water) until you can easily break them by pinching them between your fingers.
