Yellow Roasted Pepper Hummus
Yellow from the other side!
Never let the dip and spread frenzy stop! This yellow hummus will become a staple. It has just that right bit of extra compared to your regular hummus. Thank the sweet roasted pepper and that good dash of turmeric. Thank the crunchy toppings. And thank yourself for making this.
Ingredients
1 yellow bell pepper
1 can of chickpeas (400g), drained but keep the cooking liquid
3 tbsp of chickpea cooking liquid (aquafaba)
1/2 clove of garlic
1/2 teaspoon of turmeric
1/4 tsp cumin
3 tbsp tahini (=sesame paste)
juice of 1/2 lemon (2 tbsp)
1/2 tsp salt
cracked black pepper
Topping: chopped pistachios, sesame seeds, fresh dill, homemade curry oil
How to
1.
Preheat your oven to 240C.
2.
Cut the bell pepper in half and remove the stem and seeds. Put on a lined baking tray with the cut side down.
3.
Roast for 30 min, until the skin has turned black then put in a closed container for 10 min.
4.
After 10 min the skins will have been steamed loose, and you’ll be able to easily peel them off (a very satisfying experience).
5.
Add all of the ingredients to a blender or food processor and blend until smooth.
6.
Drizzle with a homemade curry oil or olive oil, top with the chopped nuts, sprinkle with sesame seeds and decorate with fresh dill.
Dip with flatbread, eat with love.
