The bell pepper hummus is a very simple and tasty dip, perfect for spreading on toasted bread crostini for an appetizer or aperitif with friends and family. It’s nothing more than a reinterpretation of the classic chickpea hummus recipe, just as simple and quick to make.
In my version, I used roasted red bell peppers cooked in an air fryer. This method makes them much quicker to cook than in the oven and results in a tastier and lighter dish. Unlike the original chickpea recipe, I replaced them with cannellini beans. It’s a great alternative that creates a thick and creamy dip.
Of course, like in the original recipe, lemon juice and tahini cannot be missing. So just a few simple steps for a little dip that I am sure you will love, just as my whole family did. They finished it in seconds, and the youngest used it to fill her flatbread. Curious to find out how to make it? I’ll leave the recipe below, because the bell pepper hummus will be ready in a click!
If you’re interested in other delicious dip recipes for appetizers, also check out:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 3 People
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: Summer
- Energy 174.65 (Kcal)
- Carbohydrates 17.15 (g) of which sugars 3.02 (g)
- Proteins 6.07 (g)
- Fat 10.26 (g) of which saturated 1.48 (g)of which unsaturated 4.36 (g)
- Fibers 5.25 (g)
- Sodium 916.10 (mg)
Indicative values for a portion of 133 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 red bell peppers
- 1 cup g canned cannellini beans
- 2.5 tablespoons g tahini
- 2 tablespoons g lemon juice
- 1.5 tablespoons g extra virgin olive oil
- 1 clove garlic
- salt (to taste)
- pepper (to taste)
- sesame seeds (to taste)
- basil (fresh to taste)
Tools
- Air Fryer
- Blender
- Cutting Board
- Knife
- Bowl
Steps
First, wash and dry the bell peppers. Then place them whole in the fryer basket and cook at 375°F for 20 minutes. Once they have cooled, remove the skin, stem, seeds, and internal filaments.
Then cut them into strips and transfer them into the blender. Add the drained beans from their preserving liquid, the peeled garlic clove, lemon juice, tahini, and oil. Adjust with salt and pepper and blend until you obtain a smooth cream.
Transfer the sauce into a bowl and add some sesame seeds and basil leaves to garnish. The roasted bell pepper sauce is ready to be served.
Storage and Tips for Bell Pepper Hummus
Bell pepper hummus can be prepared in advance and stored in the refrigerator for 1 or 2 days in a container with a lid.
FAQ Questions and Answers for Bell Pepper Hummus
Why is the sauce too thick?
If it turns out to be too thick, you can adjust the thickness by adding a little water at a time.
Why is it too liquid?
You probably added too much lemon juice. I recommend following the quantities indicated above.
Can I use chickpeas instead of beans?
Yes, you can substitute cannellini beans with chickpeas in the same quantity.
