Servings: 8 servings
Calories: 132kcal
Ingredients
- 540 ml can of chick peas drained and rinsed
- 3 sweet red bell peppers
- 25 ml lemon juice
- 30 ml tahini
- 1-2 clove garlic minced
- 1 - 2 tablespoons harissa spice blend
- 50 ml olive oil
- Salt to taste
Instructions
- Heat an outdoor grill for medium-high, direct heat
- Core and halve or quarter the red peppers. Place the peppers on the grill, skin-side down and cook until tender and the skin has blistered, about 10 minutes. Remove from the grill and set aside to cool.Note: you can also use oven roasted peppers for this dish. Place the peppers cut side down on a rimmed baking sheet that has been lined with foil. Roast the peppers in a pre-heated 230 C (450 F) oven for about 25 minutes.
- Place the canned chickpeas in a colander under running water, rub the chickpeas vigorously between your hands to remove any loose skins. Discard the skins and place the rinsed chickpeas into your food processor.
- Once the red peppers are cool enough to handle, use a knife or your fingers to peel the blistered skin off. Add the red peppers to the food processor.
- Add the remaining ingredients to the food processor, and pulse until the hummus reaches your desired consistency, if needed add a little more olive oil or a 1-2 tablespoons of water to thin.
- Taste and adjust seasonings
- Serve with a drizzling of olive oil and a sprinkling of paprika over top
Nutrition
Calories: 132kcal | Carbohydrates: 11g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 209mg | Potassium: 205mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1445IU | Vitamin C: 60mg | Calcium: 27mg | Iron: 1mg
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