Hummus is one of my go-to snacks and it’s a cinch to make. This protein packed dip is so light and creamy, and I always pair it with mini naan bread. Enjoy!
Ingredients
3 medium red bell peppers
1 (540 ml) can chickpeas -drain the liquid and rinse
1-2 large garlic cloves -depending on your taste
2 tbsp fresh lemon juice
Salt to taste
Directions
- Pre-heat the oven to 375 degrees F.
- Line a large cookie sheet with parchment paper.
- Cut the bell peppers in half and remove the seeds and stems. Place on the parchment paper curve side up.
- Roast for 40-50 minutes or until the skin begins to blacken.
- Remove the peppers from the oven and cool a bit. Peel off the blackened skin and cool completely.
- Put the chickpeas in a pot and add water.
- Bring the water to a boil then reduce the heat to a low boil for 10 minutes.
- Set aside a 1/4 cup of the chickpea water.
- Drain the water and place the chickpeas on paper towels.
- When the chickpeas have cooled a bit, remove the skin from the chickpeas.
- Put half of the chickpeas, half of the peppers, and the garlic in a food processor and pulse until roughly chopped.
- Gradually add and purée the remaining chickpeas, peppers, 3 tbsp of chickpea water, and lemon juice.
- Add in the salt to taste.
- Continue to purée until smooth.
- Add in the remaining chickpea water for a thinner hummus.
- Place the hummus in a bowl and cover.
- Place in the fridge to chill.
- Enjoy with pita, naan bread, or fresh veggies.
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