ROASTED RED BELL PEPPER & CARAMELIZED ONION HUMMUS
PERFECT FOR SUMMER SEASON.
Summer is finally here and what’s better than enjoying the sun to feel and be amazing? As you know, I am often on the road and Quebec is overflowing with beautiful places to hike or simply have a picnic with friends and family.
Today, I am presenting you my roasted red bell pepper & caramelized onion hummus recipe. This recipe is yet so simple, but soooo delicious. You can spread this hummus on a piece of bread, on crackers, use it as a dip with in vegetables or even in sandwiches for a higher intake of plant-based protein.
Whatever your preferences, everyone will fall for this sunny hummus.
On a scale from 1 to 10, how much do you love hummus?
Preparation | 25 minutes
Cooking | 45 minutes
Can be kept 1 week in the fridge
1 red bell pepper (or orange)
Salt and pepper, to taste
1 medium yellow onion
1 clove of garlic
1 tbsp. (5 ml) olive oil
1 tbsp. (5 ml) vegan butter, here I used VegNature Whipped Butter (available this fall!)
1 tbsp. (5 ml) Modena balsamic vinegar
1 tbsp. (5 ml) maple syrup
1 or 2 pinches of salt, to taste
1 can of chickpeas (540ml, 19 oz)
2 tsp. (15 ml) tahini
2 tsp. (15 ml) lemon juice
½ tbsp. (2.5 ml) salt
Pepper, to taste
1 roasted red bell pepper (see steps below)
1 caramelized onion (see steps below)
This delicious recipe is done in 3 easy steps.
First, roast the pepper.
Preheat oven to 400 F (205 C).
Wash the red bell pepper, cut in half, remove stem and grains inside.
Brush it with olive oil.
Add salt and pepper to taste.
Place a parchment paper on a baking sheet and place the pepper face down on the plate.
Bake for 20 to 25 minutes or until the pepper is well roasted and cooked.
Remove from the oven and let cool during the preparation of the caramelized onion.
Once cold, remove pepper’s skin.
Put the pepper in the food processor.
Second, prepare the caramelized onion.
Cut the onion and slice it into thin slices.
Press the garlic through the garlic press.
In a skillet over low / medium heat, sauté the onions and garlic in olive oil for 5 minutes.
Add salt, vinegar and maple syrup.
Cook for 10 to 15 minutes or until tender, stirring occasionally.
Turn off the heat and let cool.
Once cold, transfer the onions into the food processor.
Third, add the other ingredients to finish the hummus.
Drain the water from the chickpeas *.
Add the chickpeas to the food processor along with the pepper and caramelized onions.
Blend at maximum speed for about 5 minutes.
Pour into a bowl with lid and leave in the fridge at least 1 hour before serving.
*You can keep the water drained from the chickpeas' can for a few days in the fridge in an airtight container to use it to replace snow eggs in baking recipes.
Serve and enjoy.