Roasted red pepper hummus
This oil-free vegan recipe for roasted red pepper hummus requires only a small amount of ingredients and a short time to make. It’s healthy, and it will last in the fridge for about five days. You can eat this hummus with naan bread, with crackers or on a sandwich. You can roast your own peppers at home or use jarred roasted peppers to make this hummus in a jiffy.
- 1 cup chickpeas, cooked or canned, about 150 g
- 60-75 g roasted red peppers (you can roast your own peppers at home or buy ready-made ones in a jar)
- 1 garlic clove (or to taste), chopped
- ½ teaspoon cumin, ground
- 1 tablespoon tahini
- 1 tablespoon lemon juice
- Salt and pepper to taste
Drain the chickpeas saving the liquid
Put all the ingredients in a food processor and process them into hummus. Do you find the consistency much too thick? Add a little liquid from the chickpeas and process again.
Taste and add more salt/pepper/cumin if necessary.
Serve with naan bread and raw vegetables. Store in an airtight container in the refrigerator for up to 5 days.