Roasted Garlic & Red Pepper (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 red bell peppers, seeds removed, halved
02 -
6 garlic cloves, unpeeled
03 -
1 Tbsp (15 mL) olive oil
04 -
2 cups (328 g) cooked chickpeas
05 -
3 Tbsp (45 mL) tahini
06 -
1 lemon, juiced
07 -
1 Tbsp (15 mL) olive oil, additional
08 -
1 Tbsp (15 mL) cold water
09 -
2 tsp (10 mL) balsamic vinegar
10 -
½ tsp paprika powder
11 -
½ tsp salt
# Instructions:
01 -
Line a baking tray and preheat the oven to 230°C (450°F). Add the bell peppers and garlic to the tray. Toss with oil, and bake for 25 minutes, or until the bell peppers are lightly charred. Flip once halfway through cooking.
02 -
Remove any charred skin from the bell peppers and peel the garlic. Transfer to a food processor and add all the remaining ingredients. Blend until smooth.
03 -
For a creamier consistency, consider adding more olive oil, tahini, or lemon juice to taste. Plate, garnish, and serve.
# Notes:
01 -
For optimal flavor, allow the hummus to rest in the refrigerator for at least 30 minutes before serving.