I promise I haven’t disappeared and the blog isn’t dead! Here’s a new recipe (for the new year!) that I’ve made a few times and really like. If you want to make a fast hummus snack with some fresh chopped veggies, you could probably skip roasting the bell peppers. I really like how it tastes when they’re roasted, but, you know, giving you some lazy go-to snack options here! I’ve tried this in veggie wraps and it is soooooo good! This recipe comes from Sweet Simple Vegan.
Servings: about 2 ½ to 3 cups, give or take
- 3 garlic cloves (optional: roasted)
- 2 cups cooked chickpeas, rinsed
- 2 tbs. aquafaba (chickpea liquid, if using canned chickpeas just reserve 2 tbs. of the liquid)
- ¾ cup roasted red bell peppers, plus more for garnish
- ¼ cup tahini
- ¼ cup + 1 tbs. fresh lemon juice
- ½ tsp. cumin
- ¼ tsp. paprika, plus more for garnish
- ¼ tsp. sea salt, or to taste, or omit if reducing sodium
To roast the red peppers: Preheat the oven to 450°F. Slice the bell peppers into halves or quarters (discarding the seeds and stem) and lay them interior-sides down on a parchment paper-lined baking sheet (foil should be okay too). Cook for about 20 minutes or until the skin is showing charred spots but hasn’t totally blackened.
1. Place all ingredients into a food processor and blend until the hummus is as smooth as you can get it. Adjust seasonings to taste. Top with extra roasted bell pepper and paprika.
Serve as a snack with julienned/sliced veggies (bell peppers, carrot, broccoli, and cucumber are favorites!) or as a dressing in a wrap or on a sandwich.