We are a hummus loving household! This week I had some bell peppers left over and decided to roast them to incorporate them in this hummus recipe. It makes for an orange colour and sweet herby flavour.
Start by washing and chopping up your bell peppers, I like using different coloured peppers but you can easily just one colour bell pepper. Roast them in the oven while you prep the rest of the hummus.
Bell peppers are super high in vitamin C, they contain more vitamin C than oranges! I blend them into just about any recipe I make and they are great blended up in pasta/lasagna/pizza sauce to create sweetness in tomato-based sauces. Tomato sauces can be a little bitter and shop bought sauces usually contain refined sugar or artificial sweetener…
Roasting red, orange and yellow bell peppers on a tray without any oil.
Roasted and ready for the food processor.
Blended chickpeas, tahini, herbs, a little spring water and bell peppers.
Herby Roasted Bell Pepper Hummus (Vegan + Alkaline)Print This
- 240g Cooked chickpeas (I used from dried but use one can and omit the liquid)
- 2 heaped tbsp Tahini
- 1 tbsp olive oil
- Roasted Bell peppers, I used 1 red, half an orange and half a yellow bell pepper
- Juice of half a key lime
- 1/2 tsp Thyme
- 1/2 tsp Oregano
- 1/2 tsp Onion powder
- Sea salt to taste, I used a tsp
- 1/2 tsp Cayenne pepper (optional)
- 1/2 cup Spring water (only if using chickpeas from dried)
- If you are using dried chickpeas, make sure you’ve soaked and cooked them according to instructions.
- Start by adding the chickpeas to your food processor, add tahini, olive oil, lime juice, thyme, oregano, onion powder, salt and cayenne pepper.
- Add a little of the spring water at a time to desired constancy.
- Store in an airtight container in the fridge for up to 3 days.
Did you make this recipe? Share it with me on @notetoiris using the hashtag #notetoiris