A flavourful hummus recipe with roasted pepper and garlic.
You can use any colour pepper, but my favourites are red, orange and yellow.
Tastes great alongside fresh veggies and pitas.
1 red pepper
2-3 cloves of garlic
For the rest
1 1/2 cups chickpeas (or 1 can)
juice of half a lemon
1/2 tbsp. of olive oil
1 tbsp. tamari
1/4 cup tahini
1 tsp. cumin
2 cloves of garlic, pressed
1/3 tsp. sea salt
1/3 tsp. black pepper
2 dashes cayenne pepper (optional)
Preheat the oven to 400ºF.
Roast the garlic and pepper until the skin of the pepper becomes slightly black and bubbly.
Remove and let cool before removing the seeds. Leave the skin on.
Process in a food processor until smooth. Serve with raw veggies and pita bread for dipping.