Roasted Red Pepper and Cannellini Bean Hummus

This vegan, gluten free, paleo appetizer is absolutely lip smacking delicious. Dip into this with crackers, pita chips, use as a sandwich filling with roasted vegetables or serve in a crudités platter which is a fancy French name for crunchy raw vegetables cut into sticks @sarchakra

PREP TIME: 10 mins plus resting

COOK TIME: 5 mins

YIELDS: Serves 3


  • Cannellini beans 15 oz (drained)
  • Tahini 1 tbsp
  • Olive oil ¼ cup
  • Red pepper 1
  • Sea salt to taste
  • Onion flakes 2 tsp
  • Black pepper 2 tsp
  • Garlic 2 cloves, cut into pieces
  • Juice of 1 lemon


  • Roast red pepper directly on the fire till the skin is charred on all sides. Put pepper in a bowl and cover with a cling wrap. Keep aside for 20 mins. Peel the skin off and cut pepper into thin strips.
  • Discard water from the cannellini beans and rinse the beans. In a food add cannellini beans, most of the roasted red pepper, onion flakes, garlic, sea salt, tahini, olive oil, black pepper, lemon juice. Blitz to a paste.
  • Pour hummus in a serving bowl. Top with the remaining strips of roasted red pepper slices. Serve with pita bread.

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