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Home » Plant-Based Recipes » Chargrilled Capsicum Hummus with Cashews & Miso

Chargrilled Capsicum Hummus with Cashews & Miso

Published: Mar 18, 2017 · Modified: Aug 22, 2022 by Lauren Glucina • Naturopath, Nutritionist

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An easy Chargrilled Capsicum (Bell Pepper) Hummus with Cashews and Miso. Spiced with paprika, and served with crisp raw vegetables.

A plate filled with Chargrilled Capsicum Hummus and colourful garnishes on top

We’re back to my favourite time of the year you guys. Autumn is just the best. Less intensity, crisp mornings, longer shadows and comfy leggings. The Autumnal Equinox is here on Monday, night and day are balanced before the slow descent into Winter. It’s also a time for harvest, and the best fruits and vegetables are ripe and ready to be enjoyed. Passionfruit, feijoas, tamarillos, figs, grapes, persimmons, coloured root vegetables and mushrooms.

None of which I have in today’s recipe, mind, but it is packed with Autumn colours, so I guess that’s something!

Ok, before I get all spacey and Vata on you, I’ll tell you a bit about what’s in the recipe today.

Chargrilled Capsicum Hummus close up with fresh micro greens and sliced cucumber on top

Ingredient notes

Brilliant red capsicum (bell peppers) from the Farmer’s Markets are the star ingredient. I like to choose organic when buying capsicum as they unfortunately feature on the infamous ‘Dirty Dozen’ – the Environmental Working Group's list of the most pesticide ridden produce on the market. Capsicum are rich in vitamin C and promote good circulation.

Garlic is at its most therapeutic when taken raw. Although there is only a single clove in here, it still adds some pungency. With the change of season now, you could try making a garlic infused honey – you simply peel and chop up ample cloves of garlic, then layer in a small jar with quality raw and ethically harvested Manuka honey.

After a period of time, the honey transforms the garlic and it softens. By the time winter arrives, you’ll have a medicinal tonic of sorts that you can take by the teaspoon if you start to feel run down.

Garlic and Manuka honey both have renowned antimicrobial properties.  Back to the recipe – a sneaky tip – the fennel seeds sprinkled over the finished hummus have a purpose – they help freshen the breath and take away that garlicky odour.

Chargrilled Capsicum Hummus on a plate on a serving board with chips

White miso provides some subtle sweet-but-salty tones, and of course, brings beneficial bacteria as it is a fermented food. As a guide, the lighter the miso the milder and sweeter it is, the darker the colour the richer and ‘meatier’ the flavour.

Tahini adds creaminess and provides some calcium, while cashews give us heart-protective mono-unsaturated fats.

Finally, as it is a hummus, chickpeas make up the base – I have used tinned chickpeas for ease but by all means, soak and cook from scratch.

Chargrilled Capsicum Hummus with chips and vegetable sticks

I am actually taking this to family dinner tonight – and have a lovely large platter of fresh raw vegetables to accompany it. Mircogreens and soft feathery fennel from the garden dress it up.

I also have some natural sweet potato and beet chips to enjoy – courtesy of Tika Chips. A sometimes food, as they are still chips, but I quite like them as a treat. Plus, chips and hummus, obviously.

That’s all from me today, I hope you love the recipe. It is simple enough to take to a lunch or dinner when you surround it with a big abundant platter of seasonal vegetables.

L.

More insanely delicious vegan dips

  • Radical Roasted Beet Hummus with Sumac and Lime
  • Vegan Spinach and Artichoke Dip
  • Greenilicious Hemp Seed Basil Pesto
  • Chocolate Hummus

🌿Enjoyed this recipe? Leave a comment below, better yet - share a snap with me on instagram @ascensionkitchen. If you're after personalised health and nutrition advice, contact my clinic, I'd be happy to work with you.

📖Recipe

Chargrilled Capsicum Hummus with Cashews and Miso

Roasted Red Pepper Hummus

Naturopath Lauren Glucina
An easy roasted red pepper hummus recipe with cashews and miso. Spiced with paprika, and served with crisp raw vegetables.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Dip, Side
Cuisine Vegan, Vegetarian
Calories 133 kcal

Ingredients
  

  • 2 large red capsicum whole (approx. 300g)
  • 1 tin chickpeas 400g, choose organic and BPA free if possible
  • 2 generous tablespoons tahini hulled
  • 1 large clove garlic peeled and chopped
  • 1/3 cup cashews raw
  • ¼ cup lemon juice
  • Zest of one lemon
  • 1 heaped teaspoon white miso
  • 1 teaspoon paprika powder
  • ¼ teaspoon fine sea salt
  • ¼ cup olive oil

TO SERVE:

  • Sprinkle of fennel seeds
  • Fresh fennel
  • Microgreens I used watercress
  • Radish
  • Baby tomatoes
  • Toasted pumpkin seeds
  • Natural sweet potato chips pita chips, kale chips etc

Instructions
 

  • Pre-heat the oven on the highest setting, and have a roasting pan ready in the top 1/3 or ¼ of the oven.
  • Wash and dry the capsicum, then place on roasting tray. Let blacken, and use tongs to turn so that the entire surface is black and blistered. Once done, remove from oven, let cool completely, then slip the skin off. Slice open, discard seeds, and roughly chop the flesh.
  • In a blender, add all hummus ingredients except the lemon zest and blend till smooth and creamy.
  • Fold through zest at the end and serve with fresh raw vegetables, sweet potato chips, kale chips or pita bread.

Nutrition

Calories: 133kcal
Keyword Red pepper hummus, Roasted red pepper hummus recipe
Tried this recipe?Let us know how it was!
Chargrilled Capsicum Hummus with Cashews and Miso close up on a plate
Chargrilled Capsicum Hummus with cashews and miso. #chargrilledhummus #capsicumhummus #redpepperhummus #redpepperhummusrecipe #roastedredpepperhummus #redpepperhummusroasted #redpepperhummusrecipe #AscensionKitchen // Pin to your own inspiration board! //

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About the Author

I’m Lauren, practising Naturopath, Medical Herbalist, Nutritionist, and essential oils educator in Auckland, New Zealand. I’m incredibly passionate about food as medicine, and helping connect people with the healing power of Nature.

BNatMed, AdDip NutMed, BCS, Certified FitGenes Practitioner.

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ABOUT

I'm Lauren Glucina, a New Zealand based Naturopath, Medical Herbalist and Nutritionist. My main goal is to empower you to connect with the healing power of Nature. I've been sharing plant-based recipes, natural remedies and health articles here since 2012.

If you're here, you're not here by mistake. You're ready to put your physical, emotional and spiritual health first. Welcome!

BNatMed, AdDip NutMed, BCS.

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