Hummus with roasted red pepper

This hummus is in my opinion the winner of the ‘hummus week’. The taste of roasted peppers aaaa. I ate it with a spoon.

For 1 bowl (as seen on the photo); Very easy; 10 minutes

1 long red bell pepper; cleaned
1 onion; peeled
1 tablespoon of olive oil
300 g cooked chickpeas
3-5 cloves of garlic; chopped
3 tablespoons of olive oil
2 tablespoons of lemon juice
3 tablespoons of tahini
3 tablespoons of water
2 pinches of salt
1 pinch of black pepper
1 teaspoon of smoked red paprika

1. Half the pepper and slice the onion. Mix it with olive oil and broil in the oven on 200°C for around 10 minutes or until bell pepper starts to get black marks.
2. Place all the ingredients in a food processor and blend for around 2 minutes. Taste and add something if you want.
3. Serve on a plate and sprinkle with some olive oil.

Wise-ass corner

Add some chilli if you like spicy stuff 🙂

How to eat hummus? You can have it as a dip for veggies cut to sticks (cucumber, carrot, bell pepper), salad, bread. You can also use it to top cooked dishes. It fits really well in salad dressings, as a sandwich spread or you can eat it just like that – with a spoon.