Roasted Red Pepper Hummus

We love the taste of roasted peppers and combining it with a smooth hummus turned out to be a real hit. Here’s our take on the popular dip. We like our hummus lemony and not too garlicky, and we’re of course using veggies from our Small & Ugly box from GRIM.

Much love,

Emelie

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ROASTED RED PEPPER HUMMUS

What you need

  • 1 red pepper

  • 1 clove of garlic

  • 230-ish g cooked and drained chickpeas

  • 0.5 dl tahini

  • 0.5 dl lemon juice

  • 0.5 dl olive oil

  • salt and pepper

How to

Cut the pepper open and remove the white stuff and the seeds. Cut it in quite big pieces and place them skin side up on a wire rack covered with a baking sheet, together with the clove of garlic. Grill in the oven until the skin is all black, should take about 10 minutes or so. Remove, let them cool a bit and then peel off the skin. Chop the pepper and clove of garlic and add to a mixer. Add in the rest of the ingredients and mix until smooth.