Try this delicious Roasted Garlic and Red Pepper Hummus with Platteville Sunflower Oil for a nutty remix to your afternoon snack cravings!
Ingredients
1 Large Red Bell Pepper
6 Cloves Garlic
1 Tbsp Platteville Sunflower Oil
2 Cups Chickpeas
3 Tbsp Tahini
1 Lime, Juiced
1 tsp Paprika
Salt to Taste
Directions
Preheat the oven to 350F. Coat the bell pepper and garlic in the olive oil, place on foil, and cook in the oven until the garlic peel is lightly browned and fragrant, and when the bell pepper has developed some black/brown spots, about 25 minutes. When cooked, remove the peel from the garlic cloves. Place all ingredients except the chickpeas in a food processor and blend on high until well combined, stopping occasionally to scrape down the sides. Then add the chickpeas and blend again until a creamy consistency is achieved. Plate, garnish, and serve with crackers, cut up vegetables, or enjoy in a wrap or sandwich.
Ingredients
1 Large Red Bell Pepper
6 Cloves Garlic
1 Tbsp Platteville Sunflower Oil
2 Cups Chickpeas
3 Tbsp Tahini
1 Lime, Juiced
1 tsp Paprika
Salt to Taste
Directions
Preheat the oven to 350F. Coat the bell pepper and garlic in the olive oil, place on foil, and cook in the oven until the garlic peel is lightly browned and fragrant, and when the bell pepper has developed some black/brown spots, about 25 minutes. When cooked, remove the peel from the garlic cloves. Place all ingredients except the chickpeas in a food processor and blend on high until well combined, stopping occasionally to scrape down the sides. Then add the chickpeas and blend again until a creamy consistency is achieved. Plate, garnish, and serve with crackers, cut up vegetables, or enjoy in a wrap or sandwich.
