It can be tricky find a snack that’s tasty, healthy and trans-seasonal. If you were making a list of snacks that meet this criteria, this vegan chipotle and capsicum hummus would definitely make the short-list.
Chipotle sauce gives this hummus a spicy and smoky flavour. In the cooler months, the spice is enough (but not too much) to feel like you’re eating something hearty when it’s paired with some homemade pita chips. In the warmer months it’s perfect for pairing with crudités. Oh, and pita chips because homemade pita chips are the bomb!
Vegan Chipotle and Capsicum Hummus
This vegan chipotle hummus is so easy to make and you’re likely to have all the ingredients in your pantry. The recipe is moderately spicy – just enough to have a hint of chilli. If you’re a burn-my-mouth-hot chilli lover more can be added. If you’re not so keen on spice dial down the chilli or leave it out.
Be sure to whip up a batch of these baked pita chips while you have the oven on!
Chipotle and Capsicum Hummus
- Baking Tray
- 1 Red Capsicum
- 400 g Can Chickpeas drained and rinsed, some reserved for garnish
- 1 tbsp Olive Oil plus extra to serve
- 1½ tbsp Chipotle Sauce
- 2 Garlic Cloves
- 1 tsp Ground Cumin
- ½ tsp Chilli Powder
- 3 tbsp Freshly Squeezed Lemon Juice
- ½ tsp Sea Salt
- Micro herbs for garnish
- Pre-heat oven to 180°C. Line baking tray with baking paper.
- Cut capsicum into thin strips and place on baking tray. Bake for 25 minutes, or until capsicum has softened and has a slight char.
- Add remaining chickpeas (remember to reserve some for garnish), olive oil, chipotle sauce, garlic cloves, cumin, chilli powder, lemon juice, sea salt and ¾ of roasted capsicum to blender. Blend until smooth.
- Transfer hummus to serving bowl, garnish with chopped remaining capsicum and chickpeas. Add a drizzle of olive oil, a sprinkle of chilli powder and micro herbs. Serve with crudites such as carrot sticks, radishes, sliced capsicum, cucumber batons and pita chips.