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  3. Yellow Pepper and Butter Bean Hummus

Yellow Pepper and Butter Bean Hummus

A quick and healthy hummus alternative made using butter beans instead of chickpeas.

Ȑ
Difficulty
Low
ȑ
Time
20 min
&
Author
Kenwood
lorem ipsum

Ingredients

Servings: 15
Makes: 1
For the hummus
150 g yellow pepper, deseeded, cut in half
2  garlic cloves, whole, skin on
220 g tinned butter beans
0.5 Tbsp tahini
0.5 tsp ground cumin
0.5 tsp turmeric
2 Tbsp lemon juice
  salt, to taste
  pepper, to taste
2 Tbsp olive oil

To serve
1 Tbsp olive oil
1 tsp smoked paprika
0.5 Tbsp pumpkin seeds
  pitta breads, toasted, as needed

Instructions

STEP 1/2

Preheat the oven to 200°C.
Place yellow pepper and garlic on the baking tray and drizzle with 1 Tbsp olive oil.
Roast for 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 2/2

Assemble the Chopper Bowl and fit the Knife Blade.
Add the roasted pepper and garlic into the Appliance bowl.
Pulse, 4-5 short bursts, until finely chopped.
Then add the drained beans, tahini, cumin, turmeric, lemon juice, salt and pepper.
Mix for 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, and toasted pitta bread.


If you are short on time you could use roasted peppers from a jar – use red peppers if you cannot get yellow ones.

Store in the fridge in an airtight container, or in the Chopper Bowl itself with the Knife Blade removed and the lid fitted, for three days.
  1. Back to homepage
  2. Recipes
  3. Yellow Pepper and Butter Bean Hummus

Yellow Pepper and Butter Bean Hummus

A quick and healthy hummus alternative made using butter beans instead of chickpeas.

Show me the recipe
Ȑ
Difficulty
Low
ȑ
Time
20 min
&
Author
Kenwood
Show me the recipe
lorem ipsum
Servings:15
Makes:1

Ingredients

For the hummus
150 g yellow pepper, deseeded, cut in half
2  garlic cloves, whole, skin on
220 g tinned butter beans
0.5 Tbsp tahini
0.5 tsp ground cumin
0.5 tsp turmeric
2 Tbsp lemon juice
  salt, to taste
  pepper, to taste
2 Tbsp olive oil

To serve
1 Tbsp olive oil
1 tsp smoked paprika
0.5 Tbsp pumpkin seeds
  pitta breads, toasted, as needed

Instructions

STEP 1/2

Preheat the oven to 200°C.
Place yellow pepper and garlic on the baking tray and drizzle with 1 Tbsp olive oil.
Roast for 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 2/2

Assemble the Chopper Bowl and fit the Knife Blade.
Add the roasted pepper and garlic into the Appliance bowl.
Pulse, 4-5 short bursts, until finely chopped.
Then add the drained beans, tahini, cumin, turmeric, lemon juice, salt and pepper.
Mix for 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, and toasted pitta bread.

Notes

Discover more recipes on www.kenwoodworld.com/en-gb/recipes