Super delicious dip perfectly suited as a barbecue garnish or as a spicy spread. Keep the chickpea liquid (aquafaba), so you can conjure up, for example, delicious pancakes or vegan chocolate mousse.
Paprika Feta Hummus
Ingredients
- 1 fresh or grilled paprika
- 200 g chickpeas drained from the can
- 80 g feta cheese or vegan feta cheese
- 1 tbsp olive oil
- 1 tbsp yogurt or vegan yogurt
- 1 tbsp herbs
- salt, pepper
- 2 cloves of garlic
- dried Italian herbs
- 1 tsp lemon juice
Instructions
- You can of course make this delicious dip vegan by substituting the yogurt and feta cheese.
- Here you can now use a fresh paprika or a grilled paprika. With the grilled version, the flavor is a bit more intense and tastes better to me personally.
- For the grilled paprika, first preheat the oven to 220 degrees Celsius. Cut the paprika in half lengthwise and remove the seeds. With the cut side down, place the paprika on a baking tray lined with baking paper. For about 10-15 minutes, the paprika goes into the oven until black bubbles form on the peel side. Once you take the paprika out of the oven, cover it with aluminum foil and after it cools, peel off the skin with a knife.
- In a large bowl, add the chickpeas, feta cheese, olive oil, fresh or grilled paprika, yogurt, herbs, salt, pepper, garlic cloves, dried Italian herbs and lemon juice.
- Then use a blender to grind everything. Finally, you can season the dip to your taste.
- Bon appétit
You have decided to this delicious recipe, I am very pleased. Gladly you can write me a feedback, I am very curious how it will taste to you.
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