Garlic & Red Pepper (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 sweet red peppers, deseeded and cut in half
02 -
6 whole garlic cloves, skin on
03 -
1 tablespoon (15 mL) olive oil
04 -
2 cups (328 g) chickpeas, already cooked
05 -
3 tablespoons (45 mL) creamy tahini
06 -
Juice from 1 fresh lemon
07 -
1 tablespoon (15 mL) extra olive oil
08 -
1 tablespoon (15 mL) chilled water
09 -
2 teaspoons (10 mL) aged balsamic vinegar
10 -
1/2 teaspoon smoked paprika
11 -
1/2 teaspoon fine salt
# Instructions:
01 -
Preheat your oven to 230°C (450°F) and lay a baking sheet over a tray. Put the peppers and garlic on the tray. Add oil, toss them to coat, and roast for about 25 minutes, flipping once. Keep roasting until the peppers become slightly blackened.
02 -
Take off the charred skins from the peppers and garlic peels. Drop them into a food processor along with the rest of the ingredients. Blend thoroughly until you get a silky mixture.
03 -
If you want it smoother, feel free to mix in a little extra tahini, lemon juice, or olive oil. Serve on a plate, sprinkle toppings you like, and enjoy.
# Notes:
01 -
Pop the hummus in the fridge for a half-hour before serving to get the best taste.