YOUR SOLIN GENERATED RECIPE
Creamy Roasted Red Pepper Hummus Bowl
Enjoy this vibrant, creamy hummus bowl that brings together the smoky sweetness of roasted red peppers with a velvety blend of chickpeas, tahini, and tangy Greek yogurt. Finished with a drizzle of olive oil and a splash of lemon, it’s a satisfying and refreshing meal perfect for lunch or dinner.
INGREDIENTS
1 cup cooked chickpeas (164g)
0.67 cup nonfat Greek yogurt (approx. 150g)
1 tablespoon tahini (15g)
1 medium roasted red pepper (120g)
1 teaspoon extra virgin olive oil (4.5g)
1 garlic clove
1 tablespoon lemon juice (15g)
1 teaspoon ground cumin
Pinch of salt
PREPARATION
In a food processor, combine the cooked chickpeas, nonfat Greek yogurt, tahini, roasted red pepper, garlic clove, lemon juice, and ground cumin.
Blend until smooth and creamy. If the mixture is too thick, add a small amount of water gradually to reach the desired consistency.
Taste and season with a pinch of salt. Adjust lemon juice or cumin as needed.
Transfer the hummus to a serving bowl and drizzle with extra virgin olive oil.
Serve immediately with fresh veggies, whole grain crackers, or as a spread on toast.