04/03/2018Dips - Appetizers and starters

Hummus and Bell Pepper Caviar

Name: Hummus and Bell Pepper Caviar
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4 serv.
Cuisine: Vegan
Ingredients: 200 g cooked chickpeas; 2 bell pepper; 5 tbsp olive oil; 1 clove garlic; 3 tbsp tahini; 30 mL soy cream; 1 tbsp lemon; 0.5 tsp sugar; 30 g walnuts; spices; basil; salt; pepper

Servings

Ingredients

Cups

-cooked chickpeas 200 (g)
-bell pepper 2
-olive oil 5 (tbsp)
-garlic 1 (clove)
-tahini 3 (tbsp)
-soy cream 30 (mL)
-lemon 1 (tbsp)
-sugar 0.5 (tsp)
-walnuts 30 (g)
-spices
-basil
-salt
-pepper

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Steps

Prepare the bell pepper caviar: wash the bell peppers and roast them for 2 hours at 170°C (340°F). Remove the skin and seeds by hand. Blend the flesh with 2 tablespoons of olive oil, salt, sugar, paprika, and chili pepper if you like it spicy.
Prepare the hummus: Peel the garlic clove and roughly chop it. Blend the chickpeas with the tahini, plant-based cream, lemon juice, garlic, some salt, and 3 tablespoons of olive oil.
On a plate, spread the hummus and create a well in the center to pour the bell pepper caviar. Sprinkle with crushed walnuts, chopped basil, and dust with pepper and paprika.