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Yellow Pepper and Butterbean Hummus

Serves: 15 peopleRecipe course: AppertizerTotal time (min.): 20Complexity (1 to 3): 1
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A quick and healthy hummus alternative made using butterbeans instead of chickpeas. If you are short on time you could use roasted peppers from a jar- use red peppers if you cannot get yellow ones- or if you have time, roast the peppers first, then leave them to cool before making this recipe.

Store in the fridge in an airtight container, or in the chopper bowl itself with the blade removed and the lid fitted, for 3 days.

Tools

DuoPrep 
Chopper bowl
Knife Blade
Baking tray, small

Ingredients

For the hummus:
Yellow pepper                       150 g                     - deseeded, cut in half
Garlic cloves                         2                            - whole, skin on
Olive oil                                 2 Tbsp
Tinned butterbeans               220 g
Tahini                                     0.5 Tbsp
Ground cumin                        0.5 tsp
Turmeric                                 0.5 tsp
Lemon juice                            2 Tbsp
Salt                                         To taste
Pepper                                    To taste
 
To Serve:
Olive oil                                   1 Tbsp
Smoked paprika                      1 tsp
Pumpkin seeds                        0.5 Tbsp
Toasted pitta bread                  As needed

Method

Step 1
Pre-heat the oven - 200°C
Place yellow pepper and garlic on the baking tray and drizzle with 1 Tbsp of olive oil
Roast – 10-15 minutes, 200°C
Remove from the oven and let cool
Once cool, remove the skins from the pepper and garlic and discard
 
Step 2
Assemble the Chopper bowl and fit the Knife Blade
Add the roasted pepper and garlic into the appliance bowl
Pulse until finely chopped – 4-5 short bursts
Then add the drained beans, tahini, cumin, turmeric, lemon juice, salt and pepper
Mix – 1 minute, speed 1
While the machine is running, pour the oil through the liquid dripper slowly and mix until incorporated
 
Serve
Serve drizzled with a little more oil, paprika and pumpkin seeds