6-8 SERVINGS PREP TIME : 10 minCOOK/REST TIME : 20 min
This mildly spiced red paprika hummus is one of my favorite hummus variations. The roasted paprikas (bell peppers) add a delicious smoky flavor to the wholesome, rich, and satisfying dip. I love the dip on top of a whole grain slice of bread, as an addition to a colorful rainbow bowl or as an easy veggie dip.
SPICED RED BELL PEPPER HUMMUS :
250g Chickpeas (soaked for at least 12h)
Juice from 2 medium lemons
1 Red Chili (seeds removed)
150ml Water (ice-cold)
15g Extra Virgin Olive Oil
7g Garlic (minced)
Pepper according to taste
1/2 Tbsp Cumin
Preheat the oven to 180*C.
Wash your paprikas, cut them into halves and remove the seeds.
Place the paprika halves onto a baking sheet covered with baking paper and bake the paprika halves for 20min.
Remove the paprikas from the oven and let them cool. Then, remove the paprika skin and place the "naked" paprika into your food processor.
Take your soaked and cooked chickpeas (alternative: canned chickpeas) and add them to the naked paprikas.
Add all remaining ingredients and mix for 2-3 min (or until a smooth mass has formed).
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