Roasted Red Capsicum Hummus! Who doesn’t love hummus?! And this hummus is sure to tantalize your tastebuds. This is a great recipe to share with friends, take to a dinner party or even to snack on while at work.
Like other legumes, such as beans, peas, and lentils, chickpeas are high in fiber and protein, and contain several key vitamins and minerals. They are an excellent source of protein, carbohydrates, and fiber. Soak them in water for 8 to 10 hours before cooking for the best results, or buy the ready chickpeas in a can.
Capsicums are an excellent source of vitamin A and C (red contain more than green capsicums). They are also a good source of dietary fibre, vitamin E, B6 and folate. The sweetness of capsicums is due to their natural sugars (green capsicums have less sugar than red capsicums).
Consuming garlic on a daily basis (in food or raw) helps to lower cholesterol levels because of the anti-oxidant properties of Allicin. It is also immensely beneficial to regulate blood pressure and blood sugar levels. It is imperative to consume garlic raw or semi-cooked to derive any of its benefits.
What you’ll need for roasted red capsicum hummus:
425gr can chickpeas, drained (save the liquid)
1 roasted red capsicum or ½ cup ready-roasted capsicum
2 cloves of garlic
1 tbsp tahini
juice of 1-2 lemons
2 spring onions
2 tbsp fresh parsley
½ tsp ground cumin
½ tsp coriander
Puree ingredients in a food processor, thinning with some liquid from the chickpeas if it is too thick
Enjoy! (Can refrigerate for 3 to 4 days)
Enjoy with some wholemeal crackers, vegetable sticks, rice cakes or even in a sandwich. Best shared with loved ones. Serves 10
Energy 290 kJ (69 Cal)
Protein 4g (21%)
Carbohydrates 7g (49%)
Fat 2g (30%)
See also: Eggplant Dip and Kumara Hummus