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Roasted Red Pepper Hummus Dip
A delicious and healthy hummus dip with roasted red peppers
Course Side Dish
Cuisine Middle East
Keyword Hummus
Prep Time 20 minutes
Total Time 20 minutes
Servings 10
Calories 119kcal
Author katsvegkitchen
- 1 x 400g can Chickpeas
- 1 x 400g can Cannellini beans
- 275 g Roasted red peppers jarred or fresh
- 2 cloves Garlic
- 2 Lemons juice only
- 1 tbsp Tahini
- 3 tbsp Olive oil
- 3 tbsp Aquafaba (the liquid from the chickpea can)
- ½ tsp Smoked paprika
- ½ tsp Cumin optional
- 1 tsp Salt to taste
Juice the lemons, and peel and chop up the garlic roughly
Drain the chickpeas through a sieve with a bowl or jug underneath it to save the liquid they are in (known as aquafaba)
Place all of the ingredients (except the salt) into your blender or food processor
Blend until smooth. You can add extra aquafaba if needed to make it smoother
Taste the hummus and add salt to taste, or more paprika and cumin if you like too
Serve immediately, or store in the fridge or freezer for later
Calories: 119kcal | Carbohydrates: 21g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 740mg | Potassium: 198mg | Fiber: 6g | Sugar: 2g | Vitamin A: 194IU | Vitamin C: 25mg | Calcium: 65mg | Iron: 2mg