Have you ever tried making bell pepper and bean hummus? It’s a super easy and delicious variation of traditional hummus, perfect when you want something different but quick to prepare.
Here’s how I make it: I cook the bell peppers in the oven or in a pan until they’re nice and soft, then I blend them with cannellini beans, tahini, a bit of lemon juice, extra virgin olive oil, and a pinch of salt. That’s it. Few ingredients, zero stress, maximum flavor.😀
This bean and bell pepper hummus is creamy, colorful, and has a sweet and smoky flavor that captivates at the first taste. Perfect as an appetizer, for a get-together with friends, or even spread on a slice of toasted bread for a savory snack that’s different from the usual. I like to serve it with raw vegetable sticks or breadsticks: it’s always a hit.
Plus, it’s a vegan recipe rich in plant-based proteins and fiber, so it’s great if you’re looking for a healthy yet tasty snack.
The bell pepper-bean mix is really spot on: the beans make the cream super velvety, and the bell peppers add that extra touch that always surprises.
If you’re looking for an idea for an alternative hummus, perhaps to bring to a dinner or a picnic, this version is for you.
Easy, quick, and super scenic: in short, one of those clever recipes that save you on a thousand occasions.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
Ingredients
- 1 yellow bell pepper, 1 red
- 250g cooked cannellini beans
- 2 1/2 tbsps tahini
- 1 1/3 tbsps extra virgin olive oil
- 1 1/3 tbsps lemon juice
- salt
- sesame seeds
Tools
- chopper
- cutting board
- tahini
Steps
To prepare the bell pepper and bean hummus, start with the bell peppers: wash them, remove the stem with the seeds, and cut them into large pieces. Cook them in a pan, adding a glass of water until they are tender.
Put them in a blender and blend.
Add the beans, tahini, oil, lemon juice, and salt. Blend until you get a homogeneous mixture.
Pour the bell pepper and bean hummus into a small bowl and garnish with olive oil and sesame seeds.
I also added pistachio crumbs.
Enjoy your meal!
