Smokey Roasted Red Pepper Hummus without Oil.

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5 from 1 vote

Smokey Roasted Red Pepper Hummus without Oil.

An easy hummus dip made with roasted red peppers. This simple recipe is also oil free!

Prep Time20

Cook Time5

Course: Appetizer, mezze

Cuisine: Middle Eastern, Vegan

Servings: portions

Calories: 86kcal

Author: Louise-Claire Cayzer

Equipment

1 Blender

Ingredients

285 g chickpeas equivilant to one can/tin drained weight.
2 tablespoon tahini
1 red pepper you can also use pre-roasted peppers from a jar.
½ teaspoon smoked paprika optional
1 clove garlic chopped (if you like it not too garlicky) or 2 if you want it more garlicky
2 tablespoon lemon juice
pinch salt
1 cube of ice

Metric - American

Instructions

Blacken the pepper under the grill, then peel & remove seeds. (you can also do this on the BBQ, or use a pre-roasted pepper from a jar)
1 red pepper
Whizz all the ingredients in a food processor or blender until smooth.
285 g chickpeas, 2 tablespoon tahini, 1 red pepper, ½ teaspoon smoked paprika, 1 clove garlic chopped, 2 tablespoon lemon juice, 1 cube of ice, pinch salt
Taste and add more lemon juice/ salt/ smoked paprika as needed.
If its a bit dry, add a little water but the peppers & lemon juice should add enough moisture
Serve with a drizzle of olive oil & a sprinkle of smoked paprika over.

Notes

HINT: You want to really char the skin on the peppers, it makes them sweet & smokey. Once completely blistered & black, pop them in a bowl & cover with a cloth. This steams them, and loosens the blackened skin. Then, once cool enough to handle, simply slip off the skin and remove the seeds.

Nutrition