Red Capsicum Hummus
A super tasty, colourful and gut loving version of hummus! Use as a dip for raw veggies or spread thickly on sourdough toast for lunch or as a snack.
- Prep Time: 10-15 minutes
- Total Time: 10-15 minutes
- Yield: 6-8 serves 1x
- Category: Side Dish, Snack
- Method: Food Processor
Ingredients
· 2 x 420g tin chickpeas, drained and rinsed
· 3 large fire-roasted red capsicums from a jar
· 2 tbs hulled tahini
· 1 garlic clove
· 1 tsp smoked paprika
· ¼ tsp iodized salt (optional)
· 2-3 ice cubes
Instructions
Add all ingredients to a food processor and process until it reaches a smooth consistency.
Spoon into serving bowl and enjoy. Any leftovers can be placed in the fridge in a sealable glass container. Use within 5 days.
Notes
The ice cubes help to give the hummus a smooth consistency, especially when using canned chickpeas. If you are using fresh chickpeas, the ice may not be necessary.
Find it online: https://eatplantsforhealth.com.au/red-capsicum-hummus/