Ingredients
-
3 tablespoons juiced Lemon
-
6 tablespoons Tahini paste
-
2 tablespoons Olive oil
-
4 tablespoons Hemp hearts
-
1/4 teaspoon Sea salt
-
1 pinch Cayenne pepper
-
1/2 cup roasted red Sweet bell peppers
-
For the topping:
-
1 teaspoon sliced Almonds
-
1 pinch fresh minced Parsley
-
1 teaspoon Olive oil
Directions
If chickpeas and beans don’t well agree with your digestive system, the choice for middle-eastern dips and spreads is quite limited. Good news: you can substitute them with hemp hearts!
This is a roasted-pepper hummus recipe made with no chickpeas: it retains all the flavour, and ditches the downsides of the classic recipe.
To prepare it, mix all the ingredients for the dip in the mixer until you obtain a smooth texture. Top with almonds, fresh parsley, and a drizzle of olive oil. To gain a firmer body, put in the fridge for a couple of hours before serving.
Enjoy your dip with no regrets!
Steps
|
1
Done
3 minutes
|
Mix all the ingredientsPut all the ingredients for the dip in the mixer’s bowl, then process until you obtain a smooth cream. |
|
2
Done
2 minutes
|
Top and serveTransfer to a bowl or container, top with almonds and fresh parsley, and drizzle with olive oil. Put in the fridge for a couple of hours before serving. |
