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Roasted Red Pepper Hummus Recipe By Pepperazzi

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Course lunch, Snack, starter

Cuisine International

Servings People

Calories 243 kcal

Ingredients

400 g can chickpeas drained and rinsed.
2 red peppers roasted, deseeded and peeled.
2 Tbsp light tahini.
3 tbsp extra virgin olive oil + 1tbsp to drizzle.
.5 tsp sea salt.
1 garlic clove crushed.
.5 Juice lemon.
2 tbsp Rebel Chilli Barrel-Aged Hot Sauce

Instructions

Place the peppers on a tray and roast in a preheated oven at 180C for about 30 minutes until soft.
Leave to cool, remove the seeds, peel and cut into quarters.
Place the peppers and the remaining ingredients in a food processor and blitz until smooth.
Taste and add more salt if needed.
Drizzle with olive oil and Rebel Chilli Barrel-Aged Hot Sauce.
Serve with flatbreads, crackers or vegetables of your choice.

Nutrition

Calories: 243kcalCarbohydrates: 19gProtein: 7gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gSodium: 746mgPotassium: 320mgFiber: 6gSugar: 3gVitamin A: 1894IUVitamin C: 83mgCalcium: 52mgIron: 2mg

Keyword Hummus, Hummus Recipe, Red Pepper Hummus, Roasted Red Pepper Hummus Recipe

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Monika Coghlan
Pepperazzi Food Styling & Photography
www.pepperazzi.ie | 086 375 4058