Roasted capsicum hoummos
This roasted capsicum hoummos features smoky, charred red pepper blended with creamy chickpeas and garlic, creating a delicious dip that's versatile for snacks or spreads. Perfect for adding a twist to traditional hoummos, it's simple to make and great with pita or veggies.
Cook time 10 min
Prep time 25 min
Ingredients:
2 garlic cloves1 tsp olive oil
1 red pepper
1/3 can canned chickpeas
1/4 cup lemon juice
1 tbsp water
Roasted capsicum hoummos is a delicious and healthy dip that combines the smoky flavor of roasted red pepper with the creamy texture of chickpeas. This recipe is perfect for those looking to add a twist to traditional hoummos and can be used as a dip for vegetables, bread, or crackers.
Instructions:
- Preheat your oven to 200°C (392°F).
- Cut the red pepper in half and remove the seeds and membranes.
- Place the pepper halves on a baking tray, skin side up. Drizzle with 1 tsp of olive oil.
- Roast the pepper in the preheated oven for about 20-25 minutes, or until the skin is charred and blistered.
- Remove the pepper from the oven and place it in a bowl. Cover the bowl with a plate or plastic wrap and let it sit for around 10 minutes. This will help loosen the skin.
- Once cooled, peel off the skin and roughly chop the roasted pepper. Set aside.
- While the pepper is roasting, peel and roughly chop the garlic cloves.
- In a food processor or blender, add the roasted red pepper, garlic, canned chickpeas, lemon juice, and water.
- Blend until smooth. You may need to stop occasionally to scrape down the sides of the bowl and ensure all ingredients are well incorporated.
- Taste the hummus and adjust seasoning if necessary; you can add a pinch of salt if desired.
- If the hummus is too thick, add a bit more water a teaspoon at a time until you reach your desired consistency.
- Transfer the hummus to a serving bowl and drizzle with a small amount of olive oil on top for added flavor and a nice finish.
- Serve your roasted capsicum hummus with pita bread, fresh veggies, or use it as a spread in sandwiches.
Roasted capsicum hoummos is a versatile and flavorful dip that can complement a variety of dishes. It’s simple to make and offers a healthier alternative to many store-bought dips. Follow the tips provided to enhance the flavors and enjoy a homemade dip that's sure to impress your family and friends.
Roasted capsicum hoummos FAQ:
Roast the red pepper in a preheated oven at 200°C (392°F) for about 20-25 minutes, or until the skin is charred and blistered.
If you don’t have canned chickpeas, you can use cooked dried chickpeas as a substitute. Alternatively, white beans such as cannellini beans can work if you're looking for a different flavor.
Store leftover roasted capsicum hoummos in an airtight container in the refrigerator. It should remain fresh for about 3-5 days.
If the hoummos is too thick, add a little more water, a teaspoon at a time, while blending until you reach your desired consistency.
Yes, you can use roasted garlic for a milder flavor. Simply substitute the raw garlic cloves with an equal amount of roasted garlic when blending.
Cooking Tips:
- For a smoother texture, peel the chickpeas by gently rubbing them between your hands to remove the skins.
- Roast the red pepper until it’s slightly charred for a deeper, smoky flavor.
- Use fresh lemon juice for a brighter, more vibrant taste.
- Adjust the garlic amount to your preference if you like a stronger garlic flavor.
- For a spicier version, add a pinch of cayenne pepper or chili flakes.
Nutrition Facts
2 ServingsCalories 130kcal
Protein 7g
Carbohydrates 24g
Fiber 6g
Sugar 6g
Fat 4.15g
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