This is an excellent spring & summer recipe to eat with salty snacks, crackers and raw veggies! Introducing Roasted Red Pepper Hummus! All you actually need is a blender, and you’ll have a healthy, nutritious dip in no time!
Some of you must be familiar with hummus and knows that it’s mainly made from chickpeas. I love Woolworths’s Roasted Red Pepper Hummus so decided to invent a similar homemade recipe.
2 red peppers
olive oil *optional
salt & pepper
1 tsp lemon juice or fresh squeezed lemon juice
2 tsp smooth cottage cheese
1 can chickpeas
1/4 cup liquid from gherkin bottle
1 tbsp Vegan Mayo from Lifestyle Food ( Dis-chem) OR own choice of mayo – The Vegan Mayo is the best mayo I know. I am not vegan, but it’s definitely the winner in mayo brands, do yourself a favour!
- Preheat the oven to 180 degrees Celsius and add olive oil to chunky cut red pepper pieces. Roast for 8-10mins.
- Drain half of the brine in the chickpea can. You only need half the liquid. For a thicker paste drain all liquid.
- Add all the ingredients to a blender and blend until a porridge texture. *optional you can add 1 sachet sweetener if you’re a sweettooth*
- Enjoy with choice of a side or add it to your salad for an amazing salad dressing!