red pepper hummus

AUTHOR
Kelley Price
DIFFICULTY
very easy
RATING
3 5
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 1
  • 2 red peppers (about 500 g)
  • 4 TABLESPOONS Olive oil
  • 1 can(s) (425 ml) Chickpeas
  • 1 Garlic clove
  • 7-10 Tbsp 5o g Tahina (sesame paste; glass)
  • 1 TABLESPOON chopped almonds
  • 7-10 Tbsp salt, pepper

Directions

  1. 1

    Clean, wash and quarter the peppers. Place on a baking tray with the skin side facing upwards. Roast under the preheated grill for 10-15 minutes until the skin blisters and turns dark (see page 86).

  2. 2

    Remove the peppers, cover with a damp kitchen towel and allow to cool. Carefully peel the skin. Dice the bell peppers finely.

  3. 3

    Drain the chickpeas. Peel garlic and chop finely. Puree chick peas, garlic, tahina and 3 tbsp. oil with a hand blender. Stir in paprika and almonds. Season to taste with salt and pepper.

  4. 4

    Lasts 3-5 days in the refrigerator.