Roasted Red Pepper & Cherry Tomato Hummus | 24 Seconds In The Kitchen
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Hummus dips are a great healthy way of spicing up boring vegetable sticks and crackers. I love adding this roasted red pepper and cherry tomato hummus to salads too as well as Buddha bowls. I've popped a 24 seconds in the kitchen video at the bottom of the post as well as the written recipe. It's a very quick and simple vegan recipe which will keep in the fridge for up to five days. There is always some kind of hummus in my fridge to add a little flavour to otherwise plain meals. I also love my Nutty Hummus , why not give them both a go and let me know in the comments below which you prefer!

Hummus

Ingredients:

  • 1 red pepper
  • 10 cherry tomatoes
  • Salt & pepper
  • 1/4 tsp of spicy paprika
  • 1 tin of chickpeas
  • olive oil

Method:

Pre-heat over to 180'c. Chop the pepper and cherry tomatoes into bite size pieces and place on a baking tray. Drizzle in olive oil and cook for around 20 mins.

Once cooked,pop into a food processor along with the other ingredients. Mix until smooth. Leave to cool and keep in the fridge.

Enjoy!

 

[youtube https://www.youtube.com/watch?v=YqivFJdBj_0&w=560&h=315]

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