Red Pepper Hummus
As promised I made red pepper hummus using the peppers from too good to go! First I washed and cut the peppers into big pieces and laid them on the baking tray skin side up. I roasted them on high heat in the oven for about 10 minutes or till the skin started to blacken. Some recipes I read online say to remove the skin and others said to keep it so I only removed the most burnt part and kept the rest. While it was cooling down I blended a quarter cup of tahini with the juice of a whole lemon 🍋 then I added the chickpeas poco a poco and stirred it with a spoon to make sure all the beans got blended. I removed some of the hummus so I could blend the roasted red peppers in little by little. I mixed almost all of the red pepper in with the hummus but I saved a jar of roasted red pepper purée as a bonus for making Romesco sauce later! @Lemon8 Food #lemon8food #vegetarianrecipes #veganrecipes #healthyrecipes #hummus #healthylifestyle2024 #livephoto #redpepperhummus #summerrecipes #lemon8foodcoupon
Red pepper hummus is not just a delightful dip; it’s also packed with nutritional benefits! Roasted red peppers add a sweet, smoky flavor while providing antioxidants, vitamins A and C, and fiber. combined with chickpeas rich in protein and tahini, this hummus is a powerhouse snack that aligns well with vegetarian and vegan diets. For those looking to elevate their hummus game, consider blending in spices like smoked paprika for an extra kick, or adding garlic for that aromatic touch. Experiment with the consistency by adjusting the amount of tahini or olive oil to achieve your desired creaminess. This red pepper hummus can be enjoyed with fresh vegetable sticks, pita chips, or even as a spread on sandwiches. Don't forget it can also serve as a base for delicious recipes like baba ganoush or used in Mediterranean-style wraps. Whether you're prepping for a gathering or enjoying it on a quiet evening, this hummus is sure to impress!