Hummus with Roasted Peppers

I like eating wraps very much, of any kind, I like to improvise with what I have in the kitchen.

Last night we went to get some groceries and I’ve seen that they had hummus. I did not want to buy knowing that I can make it myself because I made hummus many times before and I was standing there, I didn’t know what to do, to buy it or not so I did not buy hummus. Instead, I bought a pack of tortillas to make wraps.

When we got home I put the chickpeas to soak overnight and I had plans to make wraps today with hummus.

I made before plain hummus, with sundried tomatoes and roasted peppers and today I wanted to make it with peppers.

Ingredients:

  • 150 g of chickpeas
  • 3 small roasted peppers
  • salt and pepper
  • garlic powder
  • a teaspoon of olive oil
  • water from the chickpeas, as much as you need
  • a tablespoon of lemon juice
  • 1/4 a teaspoon  of caraway seeds (optional)

I started by soaking the chickpeas overnight. Today I cooked them until they were soft and I drained them. Remember to save some of the cooking water, save 1 cup to be sure it’s enough.

If you want to have a smoother hummus, discard the skins, that’s what I made today.

 In a blender or a bowl add all the ingredients, and water a tablespoon at a time, and blend everything. You will have a smooth mixture that’s amazing and delicious.

For the wrap:

  • mozzarella balls
  • cherry tomatoes
  • greens
  • hummus
  • tortilla
  • turkey ham

This is what I used now, you can use whatever you want or have in the fridge.

Put all the ingredients, in the order you want on the tortilla, secure it and eat it. 🙂

Roasted Pepper Hummus

Hummus with Roasted Peppers

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Ingredients

  • 150 g of chickpeas
  • 3 small roasted peppers
  • salt and pepper
  • garlic powder
  • a teaspoon of olive oil
  • water from the chickpeas, as much as you need
  • a tablespoon of lemon juice
  • 1/4 a teaspoon of caraway seeds (optional)

Instructions

  1. I started by soaking the chickpeas overnight. Today I cooked them until they were soft and I drained them.
  2. Remember to save some of the cooking water, save 1 cup to be sure it's enough.
  3. If you want to have a smoother hummus, discard the skins, that's what I made today.
  4. In a blender or a bowl add all the ingredients, and water a tablespoon at a time, and blend everything.
  5. You will have a smooth mixture that's amazing and delicious.
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