Yellow Pepper and Butterbean Hummus
| Serves: 15 people | Recipe course:
Appertizer | Total time (min.): 20 | Complexity (1 to 3): 1 |
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
