Hummus is something I always have in my fridge. It is so versatile and is a great way to add more protein to any snack or meal. I like to put it on my veggie burgers as a condiment or eat it as a snack with carrots and crackers. You really can’t go wrong with this recipe.
Make 2 cups
1 red pepper
1 can no salt added chickpeas
1/2 tsp of salt
1 tbsp of tahini
1/2 a juiced lemon
1 clove of garlic
1/4 cup of extra virgin olive oil
Pinch of chilli flakes
Pre-heat the oven on broil. Place the pepper on a baking sheet on the top rack in the oven. Be sure the pepper is not touching the coils. Roast 1 minute per side until the skin of the pepper is charred. Leave the oven door cracked and continue roasting for an additional 10 minutes until the pepper is soft.
Remove from oven and cut open to release the steam. Once cool to the touch remove the seeds, stem and charred skin from the pepper. Set aside.
In a food processor combine red pepper, chickpeas, salt, tahini, lemon juice, garlic, olive oil and chilli flakes. Blend for 2-3 minutes until smooth.
Serve immediately or refrigerate in an air tight container for up to a week.