A big bowl of hummus and some crispy vegetables? Yes, please and thank you very much, more or less any and all days of the week (and year). Switching up your hummus game every so often can be fun though, and we’re so weak for the flavor boost roasted red peppers provide! We also like using Swedish-grown white beans as opposed to chickpeas once in a while, and think their smooth texture and neutral flavor work so well in spreads and dips.
Besides serving the hummus as a centerpiece surrounded by your choice of crispy, fresh vegetables, know that you can thin it a little bit (or leave as is) and then stir it into pasta or gnocchi as a delicious sauce. Add a vegetable and boom – a complete meal. It’s always nice when you can save time by making a double batch of one thing but use it in two different ways. That’s all – enjoy!
För recept på svenska, klicka här: Hummus på vita bönor och grillad paprika
Serves 6-8 as an appetizer
Total Time: 10 min
Ingredients
600 ml cooked white beans (460 g)
2 garlic cloves, minced
2 roasted red peppers (170 g)
1 1/2 tbsp lemon juice
4 tbsp olive oil
1/2-1 tsp salt
Optional toppings
Pumpkin seeds
Sunflower seeds
Paprika
Microgreens
To serve
A mix of raw vegetables
Instructions
- Blend the white beans, garlic, roasted red peppers, lemon juice and olive oil using a stick blender or food processor until smooth. Add salt to taste. Serve immediately with a mix of raw vegetables, bread or crackers, or refrigerate for later.
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