Mediterranean cuisine
Easy

Roasted Pepper Hummus With Crispy Vegetables

Roasted Pepper Hummus With Crispy Vegetables
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Freshly cooked chickpeas make for an endless conversation as they are the most versatile ingredient that pairs so well with many foods. Top-notch in health benefits, being a plant-based protein they are an excellent meat replacement with digestion benefits and weight loss benefits too. this recipe captures the nuttiness of the chickpea but still leaving the wonderful grainy texture that makes for must to add to your diet chef’s tip: Add a touch of bicarb soda to help soften the chicken peas and speed up the cooking process. I hope you try my homemade hummus dip with roasted peppers with a side of air fryer crispy veggies, with your family next healthy and delicious worth making from scratch.

Recipe
PRE TIME: 1 days
COOKING TIME: 45 min
TOTAL TIME: 1 days 45 min
3 SERVING
Ingredients:
  • For The Chickpeas
  • cup Dried chickpeas (or sub other dried legumes of choice)
  • 1 qt Water
  • 1 tsp. Baking soda
  • 1 tsp. Salt
  • 2 sprigs Fresh thyme
  • For The Garlic
  • 4 cloves Garlic cloves
  • 1/4 cup Olive oil
  • 1 tsp. Paprika
  • For Vegetable
  • 3 oz. Green beans, split in half
  • 3 oz. Asparagus
  • 3 oz. Butternut squash cut Into 'fries'
  • 1 tbsp. Olive oil
  • 1/8 tsp. Salt
  • Spray oil
  • Hummus
  • 1 large Lemon zest
  • 1/2 cup Tahini
  • 1/2 cup Roasted red peppers
  • 1 large Lemon juice
  • 1/4 cup Ice water
  • 1 tsp. Salt
  • 1/2 tsp. Black pepper
Directions:
Step 1
Step 1
1
Cover the beans with 6 cups of water. Soak, covered and refrigerated, overnight. You can use canned beans, but it won't be as flavorful.
Step 2
Step 2
2
In a medium saucepan, combine drained chickpeas, water, baking soda, salt, and thyme, bring to a boil. Simmer for 30-40 minutes, skimming any foam or floating objects as needed. They should easily fall apart but not disinegrate. Strain and discard cooking liquid.
Step 3
Step 3
3
In a small saute pan, heat oil and garlic over medium heat. Reduce to low and simmer for 6-8 minutes or until lightly browned. Separate garlic cloves from oil, reserve both until cool.
Step 4
Step 4
4
Heat Air fryer to 400°F/200°C.
Step 5
Step 5
5
Toss vegetables in olive oil and salt. Roast vegetables in the air fryer for 15-20 minutes, turning and rotating every 5 minutes.
Step 6
Step 6
6
Add paprika to the olive oil.
Step 7
Step 7
7
Run the warm chickpeas, garlic, lemon zest in a food processor until paste forms.
Step 8
Step 8
8
Add tahini, roasted red peppers, and lemon juice blend for 1 minute.
Step 9
Step 9
9
Slowly drizzle in ice water, alternating with roasted garlic oil, salt, and pepper until very smooth (3-4 minutes).
Step 10
Step 10
10
Allow resting while roasting vegetables.
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