Roasted Yellow Pepper Hummus
Roasted Yellow Pepper Hummus; it’s hummus with a roasted yellow pepper mixed in. It makes it’s sweeter.
Another abitmoreveg recipe – and one I make all the time. But I often make it with those small sweet pickled Peppadew pepper – just because I might not have a yellow pepper to hand or I’m using it for something else. If you want to try that you add about 10 of the small peppers to the ingredients along with a couple of tablespoons of the pickling fluid and a good squeeze of lemon juice. It is sweeter and that bit quicker to make. I still love the yellow pepper hummus too – sweeter and a little sharper than normal hummus, and I think it makes a great vegan substitute for mayonnaise.
Hummus is a creamy tasting dip that is a blend of pureed chickpeas, olive oil, lemon and garlic. The roasted yellow peppers in this hummus means it tastes a little sharper and sweeter than regular hummus. Probably it wont appeal to a true hummus fanatic but if you normally find hummus a little bland you might well like this.
I was keen to get a recipe for hummus I liked because its both filling and very nutritious. Chickpeas are full of fibre, protein, manganese and iron, which means it’s filling, while also being cleansing, and good for your energy levels. Manganese is an essential co-factor in a number of enzymes important in energy production and iron is a key component of hemoglobin, the stuff in your blood that helps oxygen around your body. As well as chickpeas there is fresh lemon juice, raw garlic, extra virgin olive oil, parsley and roasted yellow pepper; ingredients packed full of vitamins, minerals and monounsaturated fat (also referred to as “good fat”).
It’s good as a dip for vegetable sticks and salted crisps but it also very good as a spread in sandwiches and it can turn a light salad sandwich into something much more filling.
Store in an airtight container or sterilized lidded jam jar in the fridge and it will keep for 5 – 7 days.
Ingredients
- 2 yellow bell peppers
- 1 clove garlic, crushed
- 1/2 teaspoon sea salt
- some parsley
- 1 x 400g (regular-sized) can chickpeas
- 75ml best quality olive oil
- juice of 1 lemon
Instructions
- Remove the stalk, core and seeds from the peppers, cut in half, place skin-side up on a baking tin and roast in a hot oven until the skin is browned and blistered in parts (approximately 20 minutes). Take out from the oven, leave for a few minutes to cool and then remove the skin and pick off any charred bits.
- Drain the can of chickpeas in a metal sieve. Run under a cold tap for a couple of minutes and shake off any excess water.
- Add all the ingredients to the mixer and blend to a smooth consistency. Taste and adjust as necessary. If it tastes too sharp add a little more olive oil and blend again. If it doesn't have a very vibrant taste try adding a little more lemon juice and/or salt, blend again and taste.
- Leave in the fridge for 30 minutes for the flavours to properly develop.
