Red bell pepper hummus

Name: Red bell pepper hummus
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6
Cuisine: En
Ingredients: 1 red bell pepper; 250 g cooked chickpeas; 4 tbsp olive oil; 1 lemon (juiced); 2 cloves garlic; 2 tbsp tahini (sesame paste); 1 tsp paprika; 1 level tsp salt

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Appetizer

Very Easy

30 min

189 Kcal

Hummus is a delicious, creamy chickpea paste originating in the Middle East, and it is full of flavor. In the original recipe, there is no red bell pepper, but here we decided to give it a special touch, and it turned out simply irresistible and very fragrant. Enjoy it as a starter or appetizer, served with pita bread, vegetable sticks, and more. Check out the step-by-step instructions below and enjoy this red bell pepper hummus.

Ingredients

1 red bell pepper
250 g cooked chickpeas
4 tbsp olive oil
1 lemon (juiced)
2 cloves garlic
2 tbsp tahini (sesame paste)
1 tsp paprika
1 level tsp salt

Materials

blender
small baking dish
parchment paper
freezer bag

Preparation

Preparation5 min

Cook time25 min

Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper and place the whole red bell pepper on it.
Bake for 25 minutes, turning the red bell pepper every 5 minutes to ensure it cooks evenly.
Once the 25 minutes are up, remove the red bell pepper and place it, while still hot, in a freezer bag. Tie the bag closed and wait about 10 minutes.
Remove the red bell pepper; you can now easily peel off the skin. Remove the seeds as well.
Put all the ingredients in a blender.
Blend until creamy and smooth. Taste and adjust the seasoning if desired.
Place the hummus in a bowl and garnish to taste. We put a drizzle of olive oil, some chickpeas, sesame seeds and chopped parsley on top. Enjoy!

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FAQ ❓

What is hummus?

Hummus is a very creamy paste originating in the Middle East, made with chickpeas and tahini (sesame paste).

How long does red bell pepper hummus keep?

To protect the hummus, drizzle it with olive oil, store it in an airtight container (or cover it with plastic wrap), and refrigerate it for up to 1 week.