Grilled Red Pepper Hummus
Total time: 15 min
Prep Time: 5 min
Cook Time: 10 min
Your guests will appreciate this nutritious appetizer filled with lutein, zeaxanthin and vitamin A from bell pepper, zinc from chickpeas, and omega-3 from canola oil.
1 red pepper
1 tablespoon canola olive oil
2 cloves garlic, crushed
1 dash chilli sauce
1 teaspoon smoked paprika
salt and black pepper, to taste
1 to 2 tablespoons water
- Quarter and de-seed the pepper. Grill, skin side up, until beginning to char a little and softened. Cool and dice.
- Thoroughly mash the chickpeas with the oil and garlic using an electric blender or hand blender. Add the grilled red peppers, chilli, paprika and pepper and blend again until smooth. Add 1 to 2 tablespoons water to loosen the mixture a little as necessary to make a soft dip.
- Check seasoning, adding salt as necessary, and spoon into a serving dish.
Try serving each portion with 25g each raw carrot and celery batons.