Friday, 8 September 2017

Roasted Red Pepper Hummus


roasted red pepper hummus

I love hummus. It's one of my favourite snacks to reach for when I need something quick and healthy to satisfy a hunger pang and equally, I like to add it to salad bowls for a protein punch.
As I eat a lot of hummus, I like to switch up the flavours and one of my current favourites is this roasted red pepper version. I'm not alone in my love of this- I served a bowl at a recent BBQ and my friends quickly demolished it!

Three great health benefits: good source of fibre, good source of plant-based protein, boosts immunity

Makes approx. 2 cups
Keeps for approx 1 week refrigerated in an airtight container

Ingredients:
1 x 400g tin chickpeas, drained
2 large red bell peppers
5 tbsp extra virgin olive oil
Juice of 1 lemon
1 heaped tbsp tahini
1 large clove garlic, minced
1 tsp sweet paprika
Salt & pepper

Method:
1) Preheat oven to 180 degrees C.
2) Remove the stems and central core, including seeds, of the peppers. Chop the peppers into quarters and place on a baking tray. Drizzle with 1 tbsp of the olive oil.
3) Roast in the oven for approx 20 minutes until char-grilled. Remove and set aside to cool.
4) Put all of the ingredients (I like to include the oil from the roasting tin as well) in a food processor and whizz together until smooth.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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