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Red pepper hummus (v)

Draws inspiration from Johanna's smoky red pepper hummus and Angela's ultra creamy red pepper hummus
Makes about 1 cup
Original post (with pictures) here


Serve as a dip, or on top of quinoa with purple kale

Ingredients:

1 1/2 cups (1 tin) cooked chickpeas, drained
1 small or 1/2 large red pepper, roasted or grilled, cooled (I grilled mine in medium slices, for 6 - 8 minutes on each side)
1/2 - 1 tsp smoky paprika
1/4 - 1/2 tsp chile chipotle powder
1 tbsp nutritional yeast
1 tsp maple syrup
Dash of salt and pepper

Method:
Combine all ingredients in a food processor and process until smooth.

Note. I used the lower end of the ingredient ranges for the paprika and chipotle powder, but would increase them in future.
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