Makes
250 mL
Ready In
25 mins
Calories
864
Good For
snacking
About this Recipe
By: Emma Parsons
Our Chili Trilogy extra virgin olive oil gives this recipe a spicy flair to tingle those taste buds.
Ingredients
- 200 g red pepper
- 2 cloves garlic
- 2 Tbsp Liviana Estate Select extra virgin olive oil
- A pinch Himalayan pink sea salt
- 200 g tinned chickpeas
- 2 Tbsp tahini
- 60 mL freshly squeezed lemon juice
- A sprinkle ground paprika to serve
A delicious red pepper hummus with a spicy twist for all of our chili fans. The perfect addition to spice up your snack board or harvest table.
Step by Step Instructions
Step 1
Preheat the oven to 180°C.
Step 2
Chop the red pepper into medium sized cubes.
Step 3
Place the red pepper and garlic cloves onto a baking sheet, drizzle with Liviana Estate Select extra virgin olive oil and season with salt.
Step 4
Roast the red pepper in the oven for about 15 minutes until, soft and slightly crispy on the edges.
Step 5
Place the red pepper, chickpeas, tahini and lemon juice in a food processor until it is a smooth and thick consistency.
Step 6
Pour the hummus into a serving bowl, drizzle with some extra Liviana Estate Select extra virgin olive oil and sprinkle with ground paprika.
Step 7
Serve immediately or store in an air-tight container for up to 4 days.
Nutrition
%
Protein
%
Carbs
%
Fat
