Paprika & Capsicum Hummus
Hummus is my healthy, filling snack of choice. It is just perfect with sliced raw veggies or spread on a wrap with salad and falafels. It is also extremely simple to make and full of quality plant protein, calcium, fibre and healthy fats.
Makes about 600 g (1 lb 5 oz/2 cups).
Ingredients 8
2 red capsicum (bell peppers), halved, seeds removed
250 g tinned chickpeas, drained, rinsed
3 tbsp hulled tahini
60 ml lemon juice, freshly squeezed
1 tbsp smoked paprika
3 garlic cloves
1 tsp salt, quality mineral
To Serve
1⁄2 tsp smoked paprika
chickpeas, extra, optional
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Method 4
Preheat the oven to 200°C (390°F) fan-forced.
Roast the on a baking tray lined with baking paper for 25 minutes. Remove from the oven and leave to cool.
In a food processor, pulse the , , , , , , and , then blend until smooth.
Sprinkle with the and extra chickpeas, if desired, and serve.
