Roasted Red Pepper Hummus with Sacha Inchi

Roasted Red Pepper Hummus with Sacha Inchi
  • Difficulty
    Easy
  • Flavor
    Savory
  • Course
    Appetizer
  • Estimated Time
    31 Minutes
  • Yield
    8 servings

Ingredients

  • Bell Pepper
    Bell Pepper
  • Chickpeas
    Chickpeas
  • Sacha Inchi
    Sacha Inchi
  • Garlic
    Garlic
  • Lemon
    Lemon
  • Cumin
    Cumin
  • Chili Pepper
    Chili Pepper
  • Tahini paste
    Tahini paste
  • Olive Oil
    Olive Oil
  • Water
    Water
  • Paprika
    Paprika
  • Salt
    Salt
  • 1 Bell Pepper (red, large)
  • 2 cups of Chickpeas (canned, drained)
  • 4 tablespoons of Sacha Inchi (powder)
  • 1 clove of Garlic (minced)
  • 2 tablespoons of Lemon (juice)
  • 1/2 teaspoon of Cumin (ground)
  • Chili Pepper (red crushed flakes, a small pinch)
  • 3 tablespoons of Tahini paste
  • 3 Olive Oil
  • 1/4 cup of Water (or more if neeed)
  • 1/2 teaspoon of Paprika (smoked, ground)
  • Salt (to taste)

Directions

This appetizing sacha inchi red bell pepper hummus is packed with nutrients! Its protein content, which is necessary for proper tissue repair and growth of the skin, muscles, and bones, comes from chickpeas as well as sacha inchi, which is a complete protein with all essential amino acids. Red bell peppers are full of vitamins and minerals, which are recognized for relieving inflammatory pain, boosting immunity, and supporting eye health. Tahini's sesame seeds, on the other hand, contain phytosterols, which have been found to lower bad cholesterol.

  1. Start by roasting the pepper. Turn on the gas stove burner to medium flame. Carefully place place the pepper on the burner directly over the flame. Keep roasting it for a few minutes on each side until all sides are blackened and soft.(10 minutes)
  2. Place the roasted pepper in a glass bowl and cover it with a plate or a plastic wrap to steam it.(10 minutes)
  3. Take the pepper out of the bowl and place it on a cutting board. Cut it lengthwise and gently remove the seeds and the stem, leaving just the flesh. Then slowly peel off the charred skin.(5 minutes)
  4. When the pepper is cool, place it in a blender along with the rest of the ingredients. Process until well incorporated, adding water as necessary to reach a desired consistency.(5 minutes)
  5. Transfer to a bowl and garnish with olive oil, smoked paprika, and fresh red bell pepper chunks. Enjoy it right away or refrigerate before serving!(1 minute)

This sacha inchi-rich roasted pepper hummus can be served with cucumber, carrots, or celery sticks as well as tortilla chips or sun dried tomato crackers with sacha inchi for a healthy mid-day snack. It is also delicious as a sandwich spread, especially on wholesome maca bread or flax and psyllium bread.