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.