Servings: 4 servings
Preparation: 15 minutes.
Cook time: 8 minutes.
Total time: 25 minutes.
A creamy and flavorful hummus made with roasted red peppers, chickpeas, garlic, fresh parsley, Espelette pepper, and lemon juice. Served with crispy pita triangles and fresh vegetables, it's a colorful and tasty dip, perfect for appetizers or a light lunch.
- Cuisine style
- Vegetarian Mediterranean cuisine
- Categories
- Dip
- Aperitif
- Light lunch
- Cold starter
- Cooking method
- Oven
Ingredients
4 Gen V red peppers
1 cup of chickpeas
2 garlic cloves
1/2 tsp or 2.5 ml of onion powder
A few sprigs of fresh parsley
1/2 tsp or 2.5 ml of espelette pepper powder
1 lemon
4 pita breads
1 Gen V cucumber
3 carrots
Preparation
- Place the rack at the top of the oven and preheat to broil.
- Cut the peppers in half, remove the seeds and the membrane and brush with oil. Put it on a pan with a baking sheet, skin side up, then put it in the oven until the skin turns black. When ready, immediately place the peppers in an airtight container until they are warm.
- For this step, use the rack in the center of the oven. Heat the oven to 350 °. Cut the pitas into triangles. In a bowl, mix them with salt and pepper and a drizzle of olive oil. Divide on a baking sheet and cook for 5 minutes until crisp.
- Chop the garlic and parsley. Remove the skin from the peppers (it should be easy to remove after step 2). In a blender, grind the peppers, chickpeas, garlic, parsley, onion powder and chili pepper. Add a drizzle of oil and the juice of half a lemon. Salt and pepper. Mix and adjust the seasoning as needed.
- Cut the carrots and cucumbers. Serve everything with the pitas as a dip.
Keywords
- roasted red pepper hummus
- vegetarian dip
- Mediterranean recipe
- healthy appetizer
- homemade hummus
- chickpeas
- red bell peppers
- no-cook recipe
- vegetarian spread
- quick cuisine
Products used
organic peppers
More information
