Creamy Hummus Plate with Roasted Peppers
Hummus plate is always a good idea.
If there’s one food I always come back to - it has to be hummus. This Middle Eastern dip has a special place in my heart. You can eat it as a side, on bread, in wraps, on salads or simply the way it is with other sides TO it. A hummus plate is so festive and delicious to eat and I never get tired of making them. Simply use various ingredients in your fridge and pantry, combine the flavors and textures, add that as a side to the creamy hummus and you’re done.
In my case, this time, I served my creamy hummus with a simple tomato salad on the side, some olives and oven grilled peppers. I always scoop the hummus with thin liba bread, and this combination is just amazing. If you haven’t yet, scroll down for the recipe!
THIS RECIPE IS:
All vegan
Gluten Free
Nut Free
Super creamy
Great side dish, but also possibly a main dish
Creamy Hummus with Oven Grilled Peppers
INGREDIENTS:
400 g boiled organic chickpeas
1 pressed garlic clove
1.5 tbsp tahini
2 tbsp lemon or lime juice
approx 1-2 tbsp of ice cold water
Salt
Optional green peppers, like Anaheim, pepperoni Lombardo or shishito
Olive oil
Sea Salt
HOW TO MAKE:
Rinse off your chickpeas in cold water using a strainer. Let them rinse off.
Mix your chickpeas with the remaining ingredients to a lump free mixture. Add more water if you want your hummus thinner.
Mix thoroughly, as long as possible the better. It’s the mixing that makes the hummus extra creamy.
Serve it on a plate and ripple over some more olive oil. If you want to you can also powder some paprika powder or cumin on your hummus.
Grilled Peppers: simply pre-heat your oven to 225 C (440 F).
Pace your peppers in an oven pan and drizzle over some olive oil and add some salt.
Place in the oven for approx 20-30 minutes (depends on the thickness of the peppers) until soft.
Serve by the side of your hummus.