Serves: 4
Prep: 10 mins
Cook: 35 mins


Nutrition per serving:

375 kcal

27g Fats

24g Carbs

10g Protein


   What you need :     

• 2 red bell peppers

• ½ white onion, diced

• 15 oz. (430g) canned chickpeas, drained

• 6 tbsp. tahini

•  2 garlic cloves, minced

• 1 tbsp. paprika

• 1/2 tsp. cumin

• 1/4 cup (60ml) olive oil

• 1/4 cup (60ml) lemon juice

  What do you need to do :     

  • Preheat oven to 450F(230C).

  • Place bell peppers on a paper-lined tray. Roast in the oven for 30-35 minutes until the skin is charred, turning the peppers over halfway through.

  • Remove the peppers from the oven and allow to cool. Once cooled, remove the stem and the outer skin. Cut each pepper in half and remove the seeds.

  • In a food processor, pulse the roasted peppers, onion, chickpeas, garlic, paprika, cumin, lemon juice, tahini, and olive oil until completely smooth. Season with salt and pepper to taste.

  • Serve as a dip with fresh vegetables or on toast with roasted broccoli as in the Roasted Broccoli Toast with Pepper Hummus recipe.