This muhammara-inspired hummus is so vibrant and flavorful thanks to roasted capsicums. It has a unique texture – smooth combined with a subtle crunch of roasted walnuts. It pairs beautifully with pita bread, bread sticks, crackers, and fresh vegetables.
🕘 45 minutes
Ingredients:
2 medium red capsicums/bell peppers
Olive oil and salt to roast
1/2 cup crushed toasted walnuts + 1 Tbsp to garnish
1 can of chickpeas/ 1 ½ cups of cooked chickpeas
¼ cup hemp oil @hemp.nz
1 tsp balsamic vinegar
2 cloves of garlic
2 Tbsp lemon juice
1 tsp salt
1 tsp sweet paprika
1/2 tsp ground cumin
Garnish:
1 tsp red pepper flakes
1 Tbsp roasted walnuts
1 Tbsp chopped parsley
Instructions:
Preheat the oven to 200’C. Prepare the ingredients, cut capsicums in half.
Place the capsicum on a baking tray. Pour dashes of olive oil and sprinkle with salt. Place the tray in the oven and roast for 35 minutes.
In the meantime, dry roast walnuts.
Remove from the oven and let cool. Remove the skin from roasted capsicum.
Place peeled capsicum in a food processor/blender. Add chickpeas, hemp oil, garlic cloves, lemon juice, sweet paprika, cumin, and salt. Blend until you reach the desired texture.
Serve with more hemp oil on top, red pepper flakes, roasted walnuts, and chopped parsley.
Enjoy! 💚
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