Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

Bean dips are not so common in Asia and if found most of them contain cream/milk or are made of chickpeas (which are not FODMAP friendly) So I love to make my own which is free from gluten-free, Plant-based and Oil-free! (Happy arteries!!)

Ingredients: 

  • Tahini
  • Roasted Red Pepper 
  • Roasted Garlic 
  • Lemon Juice
  • Pink Salt, Paprika
  • Water (optional)

Method:

  • Char the red pepper over an open flame or in the oven (Split open and de-seeded) together with the garlic (with its skin) for 20 minutes
  • Once soft remove the skins and use 
  • Add all of the ingredients listed above into a food processor and blend till roughly smooth, adding water if you like it thinner
  • Transfer into a jar or dish and either eat warm or refrigerate 
  • This dip is great for eating with vegetable crudites, crackers, as a salad dressing, add to your sandwich or even pasta sauce!

 

  • The paprika gives it a delicious smokey flavour as well as making the colour pop, make sure to add it. 
  • Tip: because of the lemon and garlic this dip will be automatically preserved and can be kept for 3-4 days in the fridge.

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