Roasted capsicum hummus

Summary

Let me tell you about something that’s been a game-changer in my kitchen: Roasted capsicum hummus. Trust me, once you’ve had a taste of this, your regular hummus will seem like yesterday’s news. It’s that mix of smoky capsicums with classic hummus creaminess. Dreamy, right? And the best part? It’s super healthy. Dive in, let’s get our hummus game to the next level!

What You’ll Need

• Those colorful Bell Peppers (Capsicums) – Grab 2 big ones, which is roughly a cup [240g].
• Good ol’ Chickpeas (Yep, Garbanzo Beans) – One can (that’s 15 oz) [425g], but make sure to drain and rinse them first.
• Tahini – About ¼ cup [60ml]. This stuff is gold!
• Fresh Lemon Juice – Go for 3 tablespoons. Fresh is always best!
• Extra Virgin Olive Oil – 2 tablespoons should do it, and a little extra for that classy drizzle at the end.
• Garlic – 2 cloves, and make sure they’re minced up good.
• Cumin – Just a hint, so ½ teaspoon should be enough.
• Salt – It’s all to taste, but around ½ teaspoon usually hits the spot for me.
• A bit of Water – 2 to 3 tablespoons should do, depending on how you like the texture.
• Fancy a bit of Paprika? Throw some on top when you’re done.

Time It’ll Take

• Getting everything ready: Roughly 15 minutes
• Roasting and blending: About 20 minutes
• From start to finish: A mere 35 minutes!

Portions

This one’s good for 4 servings. Perfect for a small get-together.

The Nutrition Stuff (Per Serving) for Roasted capsicum hummus

• Calories – A manageable 210
• Total Fat – 12g, but remember, it’s the good kind.
• Saturated Fat – Only 2g
• Cholesterol – A big fat zero!
• Sodium – 390mg
• Carbs – A total of 20g
• Fibre – A pretty decent 5g
• Sugars – Just 3g
• Protein – A nice 7g

Let’s Get Cooking

1. First things first, get that oven up and roaring to 475°F (245°C).
2. While that’s warming up, wash and dry those capsicums.
3. Pop them on a baking tray and into the oven they go! Roast them for 20 minutes or so. Give them a turn now and then to make sure they get that nice char all over.
4. Once they’re nicely roasted, move them over to a bowl and cover it with some plastic wrap. It helps with the peeling process.
5. After a good 10-minute rest, it’s time to peel and seed them.
6. Bring out the food processor! Time to blend the capsicums, chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt. Blitz it until it’s all creamy and dreamy.
7. If it’s a bit on the thick side, add a little water until it’s just right.
8. Check the taste, and adjust the salt if you need to.
9. Scoop it into a bowl, drizzle some of that lovely olive oil, and if you’re feeling fancy, sprinkle a touch of paprika.

A Few Tips from My Kitchen

1. For an added kick, roast the garlic with the capsicums.
2. If tahini’s not your thing or you ran out, try some unsweetened creamy peanut butter.
3. Honestly, this hummus tastes even better if you can resist eating it straight away. A few hours in the fridge does wonders.
4. Storing’s easy. Just pop it in an airtight container in the fridge, and it’ll keep for 4-5 days.

Serving It Up

• If you’re a fan of crisp veggies, this hummus goes brilliantly with carrot sticks, cucumber, or bell pepper.
• Ever tried it as a spread on your sandwiches? Game. Changer.
• Crackers, pita bread, or tortilla chips, all are solid choices.
• And if you’re really looking to show off, throw in some olives, a bit of feta cheese, and some sun-dried tomatoes on the side.

I can’t wait for you to try this Roasted capsicum hummus. It’s genuinely a delightful experience, and I’m sure it’ll find a regular spot on your menu! Enjoy!

ROASTED CAPSICUM HUMMUS

Let me tell you about something that’s been a game-changer in my kitchen: Roasted capsicum hummus. Trust me, once you’ve had a taste of this, your regular hummus will seem like yesterday’s news. It’s that mix of smoky capsicums with classic hummus creaminess. Dreamy, right? And the best part? It’s super healthy. Dive in, let’s get our hummus game to the next level!

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 34 minutes minutes

Nutritions

Nutrition Facts

ROASTED CAPSICUM HUMMUS

Amount per Serving

Calories

210

% Daily Value*

Fat

 

12

g

18

%

Saturated Fat

 

2

g

13

%

Cholesterol

 

0

mg

0

%

Sodium

 

390

mg

17

%

Carbohydrates

 

20

g

7

%

Fiber

 

5

g

21

%

Sugar

 

3

g

3

%

Protein

 

7

g

14

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Those colorful Bell Peppers Capsicums – Grab 2 big ones, which is roughly a cup [240g].
• Good ol’ Chickpeas Yep, Garbanzo Beans – One can (that’s 15 oz) [425g], but make sure to drain and rinse them first.
• Tahini – About ¼ cup [60ml]. This stuff is gold!
• Fresh Lemon Juice – Go for 3 tablespoons. Fresh is always best!
• Extra Virgin Olive Oil – 2 tablespoons should do it and a little extra for that classy drizzle at the end.
• Garlic – 2 cloves and make sure they’re minced up good.
• Cumin – Just a hint so ½ teaspoon should be enough.
• Salt – It’s all to taste but around ½ teaspoon usually hits the spot for me.
• A bit of Water – 2 to 3 tablespoons should do depending on how you like the texture.
• Fancy a bit of Paprika? Throw some on top when you’re done.

Instructions

• First things first, get that oven up and roaring to 475°F (245°C).
• While that’s warming up, wash and dry those capsicums.
• Pop them on a baking tray and into the oven they go! Roast them for 20 minutes or so. Give them a turn now and then to make sure they get that nice char all over.
• Once they’re nicely roasted, move them over to a bowl and cover it with some plastic wrap. It helps with the peeling process.
• After a good 10-minute rest, it’s time to peel and seed them.
• Bring out the food processor! Time to blend the capsicums, chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt. Blitz it until it’s all creamy and dreamy.
• If it’s a bit on the thick side, add a little water until it’s just right.
• Check the taste, and adjust the salt if you need to.
• Scoop it into a bowl, drizzle some of that lovely olive oil, and if you’re feeling fancy, sprinkle a touch of paprika.

Notes

A FEW TIPS FROM MY KITCHEN

For an added kick, roast the garlic with the capsicums.
If tahini’s not your thing or you ran out, try some unsweetened creamy peanut butter.
Honestly, this hummus tastes even better if you can resist eating it straight away. A few hours in the fridge does wonders.
Storing’s easy. Just pop it in an airtight container in the fridge, and it’ll keep for 4-5 days.

SERVING IT UP

If you’re a fan of crisp veggies, this hummus goes brilliantly with carrot sticks, cucumber, or bell pepper.
Ever tried it as a spread on your sandwiches? Game. Changer.
Crackers, pita bread, or tortilla chips, all are solid choices.
And if you’re really looking to show off, throw in some olives, a bit of feta cheese, and some sun-dried tomatoes on the side.