Ingredients

The following ingredients have 4 Servings
  • 1 large red pepper
  • 14 oz (400g) canned chickpeas, drained
  • 3 Tablespoons red pepper oil (from the roasted red pepper)
  • 1 Tablespoon tahini
  • 1 teaspoon miso paste
  • 2 large lemon (juice)
  • 2 garlic cloves, minced
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika spice (+ some more to decorate)
  • 1 Tablespoon virgin olive oil
  • Salt & pepper

Instruction

  • Preheat the oven on the grill position and when it’s warm enough, grill the red pepper on all sides until the skin darkens.
  • When ready, remove from the oven, lay out in a bowl and cover with a plate.
  • Let it cool for a while and then remove the skin and seeds (remember to keep the oil from the red pepper, you will need it later in the recipe).
  • Mix all the ingredients with a food processor. In order to obtain the perfect consistency (not too thick and without tiny bits chickpeas), slowly add 2 or 3 Tablespoons of water with the processor turned on until you get a creamy hummus. Season with salt and pepper.
  • Pour the hummus into a bowl, drizzle about one tablespoon of olive oil over the top and sprinkle some paprika.