Grilled Pepper And Lemon Hummus Recipe
By Noble Veggies
🔪Prep Time: 15 mins
1 can 540 ml canned chickpeas rinsed and drained
Zest of half a lemon
2 tablespoons of fresh lemon juice
1 small clove of garlic minced
⅓ cup of water
1 teaspoon of harissa pepper paste
1 teaspoon of ground cumin
1 good pinch of smoked paprika
½ cup of homemade or commercial roasted red peppers + 2 tablespoons for garnish
⅓ cup of olive oil
Salt and pepper from the mill
1Place the chickpeas in the bowl of the food processor and mix for a few seconds. Add the lemon, garlic, water, harissa, cumin, paprika, peppers and season.
2Add oil into a drizzle until the texture is smooth. Adjust the seasoning if necessary.
3Garnish with 2 tablespoons of roasted peppers
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.