Middle Eastern

Roasted Red Pepper Hummus

roasted red pepper hummus

red peppers are loaded with vitamin C, and beta-carotene which are filled with antioxidant powers

A Middle Eastern classic with just a little twist! Red bell pepper is not traditionally served in the authentic hummus but the smokiness combined with the sweetness of the roasted red pepper give it a delicious flavor, alongside a beautiful color. Red bell peppers are harvested green peppers that have ripened and matured, allowing them to take on a sweeter flavor and bright red color.

Bell peppers are an excellent source of vitamin C surpassing the vitamin C (ascorbic acid) values of even citrus fruits. Vitamin C helps in protecting and boosting your immune system. It is also important as a building block for a protein known as collagen, which is needed to make skin, cartilage, tendons, ligaments, and even blood vessels.

Red bell peppers are also loaded with beta-carotene which provide antioxidant benefits. Antioxidants protect our bodies from free radicals, which are are molecules that are produced when our bodies break down food or are exposed to tobacco smoke, radiation, or even the aging process. Free radicals are not only bad for your skin, but may be linked to heart disease, cancers, and other diseases. So remember, always eat up those peppers! Serve this dish with some toasted pita bread or fresh veggies like some carrot and cucumber sticks.

Roasted Red Pepper Hummus

Ingredients:

1 tbs olive oil
2-3 garlic cloves
1, 15 oz can chickpeas, drained and rinsed
1 large red bell pepper, cut in half lengthwise
1 to 1.5 tbs tahini
Juice of 1 full medium sized lemon
2 tsp white vinegar
¼ tsp cracked black pepper
¼ tsp paprika
½ tsp salt
¼ tsp chili flakes (optional)
fresh parsley to garnish

Directions:

  1. Add olive oil and garlic to a small skillet on medium heat. Allow garlic to become golden brown then remove from heat.
  2. Put oven on high broil and on a baking sheet put red bell pepper cut side down. Keep in for 5 minutes and watch carefully until skin is blackened. Then take out and add the red pepper to a plastic bag and close tightly. Let sit for 5 to 10 minutes then take out and remove the skin of the red pepper.
  3. When finished add red bell pepper, garlic and the olive oil it roasted in into a food processor along with the rest of the ingredients (except parsley) and blend well.
  4. If hummus is too thick add water in slowly to reach your desired consistency, 1 tbs at a time. Carefully balance spices with the more water you add.
  5. Add to serving plate, garnish with fresh parsley and chili flakes. Let cool in the fridge for 30 minutes. Serve and enjoy!

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