Ingredients
- 1 red pepper
- 2 tablespoons olive oil
- 800 g can of chickpeas drained
- 2 garlic cloves minced
- 2 tablespoons lemon juice
- 60 ml water
- 3 tablespoons tahini
- 1 teaspoon ground cumin
- salt and pepper for seasoning
Instructions
- Preheat the oven to 180 oC
- Roast the whole pepper for 30 minutes
- Place in a plastic sandwich bag and leave for 10 minutes
- Peel off the skin and remove the stalk and seeds
- Place the the pepper, olive oil, chickpeas, garlic, lemon juice, water, tahini, cumin and seasoning in a blender
- Blitz until smooth
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