Red Pepper Hummus

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Continue my passion and trip to the hummus, on the blog you can find many different versions. Today, to start in a healthy and light week I talk about the one with chickpeas and red pepper. I find it very delicate and very colorful. the pepper to not make it think the scalded quickly and then I peeled. I could have used the yellow or green pepper, but I wanted a live hummus ...

That's why you find it red. And what kind of humus do you worship? Traditional or with variations ?. For the Easy Life Design dish mise en place, Opinel glass jar and smear.

Ingredients: 200g of boiled chickpeas 1 peeled skinned red pepper 1 lemon squeezed 3 tablespoons of EVO oil QB of salt QB of pepper QB of cumin 3 tablespoons of sesame seeds 2 tablespoons of sesame seed oil #recipe for 2 people

How to do: Roast the sesame seeds in oven with baking paper at 180 ° C for 10 minutes and then let them cool. Then blend them with 2 tablespoons of sesame oil and make the tahina sauce in this way. Cut the pepper into small pieces. In a blender put the boiled chickpeas with 2 tablespoons tahina sauce, pepper and lemon juice.

Blend very well. Then salt and pepper. Add if you want 1 teaspoon of cumin, oil and continue to blend until you get a thick and creamy sauce. Leave it in the fridge to rest before using it.

On Instagram & Twitter @cravatteaifornelli Emanuele Patrini Food & Style Blogger Cravatte ai Fornelli