Hummus is a delicious plant-based dip that first emerged from the middle east. With growing awareness of health and wellness it has rapidly gained popularity in other parts of the world too, (especially in our house!).
In addition to regular hummus ingredients, my variation of the traditional version brings in the tantalising sweetness of roasted sweet pepper. It gives an awesome combination of beneficial nutrients too…
- Sesame seeds (pureed – in the form of tahini) are rich in healthy fats and minerals.
- Chickpeas (garbonzo beans) are high in protein as well as having plentiful manganese, copper, phosphorus, iron and folic acid.
- Sweet pepper has mega levels of vitamin C.
- Lemon and garlic both offer powerful anti-oxidant, anti-bacterial and immune boosting properties.
I was interested in creating a really appetizing version of hummus – one where the flavours alchemically combine to provide a wonderful infusion of deliciousness. So, I decided to roast the sweet pepper and garlic, since roasting certainly unleashes an incredible fullness of these flavoursome foods.
Verdict: Worked absolute wonders and I am delighted to share this new recipe…
This serves well…
- with salad
- in a sandwich
- on crackers
- as a veggie dip
- with baked potatoes or
It’s pretty versatile and should keep in the fridge for over a week.
I like to make a batch of pates and dips to enjoy throughout the week. Gotta make plenty in my house though as they vanish pretty quickly!
Another great thing – this hummus freezes nicely too.
Ok, let’s make this together…
- 2 large sweet red bell peppers
- 2 large cloves of garlic
- 2 heaped tablespoons of tahini
- 1 tin (240g drained or 1½ cups) tinned chickpeas
- 2 lemons
- 3 tablespoons extra virgin olive oil
- ½ teaspoon sea salt
For more healthy salads, pates and dips visit my ‘Salads & Dips’ page.