1tin chickpeas400g, choose organic and BPA free if possible
2generous tablespoons tahinihulled
1large clove garlicpeeled and chopped
1/3cupcashewsraw
¼cuplemon juice
Zest of one lemon
1heaped teaspoon white miso
1teaspoonpaprika powder
¼teaspoonfine sea salt
¼cupolive oil
TO SERVE:
Sprinkle of fennel seeds
Fresh fennel
MicrogreensI used watercress
Radish
Baby tomatoes
Toasted pumpkin seeds
Natural sweet potato chipspita 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