It’s definitely not a secret that I love colourful, vibrant foods. That’s what this blog (and instagram) is all about, a celebration of freshness and plant based awesomeness. Colourful foods make my eyes dance with joy and tickle my taste buds in anticipation.
I first made this hummus when we had few friends over for a lazy Sunday summer BBQ, about a month ago. I then made it again 3 days later. Then again the following week. It is now my go to hummus. Never did 3 flavours marry better than roasted capsicums with creamy chickpeas and garlic. It makes for such a delicious combination that you are bound to reach and stretch and really stretch across the table for another taste.
It is beautiful with everything and anything. Celery sticks, carrot sticks, sourdough bread, crackers. Or on these gorgeous Vegan Paleo Breads.
Roasted capsicum hummus aka the best hummus on the planet
- 1 can of cooked chickpeas
- 4 roasted capsicums, peeled and deseeded, roughly chopped (*I roast my own capsicums and keep them in the fridge, in their own juices; if you are going to buy jarred capsicums, taste them before adding them in this recipe; if too vinegary, give them a quick rinse)
- 1/3 cup cold pressed olive oil
- juice of 1 (juicy) lemon
- 3 full TBSP tahini (you can simply use regular hulled tahini, or subtitute 1 TBSP with unhulled tahini for an extra depth of flavour)
- 1 big garlic clove, grated
- 1 tsp sesame oil
- 1 tsp cumin seeds
- 1/2 tsp sea salt flakes
- Thoroughly rinse the chickpea.
- Add all the ingredients to a blender and whiz them up until you get a perfectly smooth dip. If needed to blend well, add a bit of water, 1-2 TBSP at a time.
- Taste and adjust spices if you need.