Roasted Red Pepper Hummus

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If you’ve been observing well, I love making dips. All kinds of dips to go with my vegetables. I think my veggie eating habits are contributing to the problem of deforestation. I kid you not.


Anyway, I discovered this amazing twist on the regular hummus. Adding roasted red pepper brightens up the entire dish and also adds an extra flavour to the plain old hummus (not saying that classic isn’t good but sometimes we need a little spice in life). However, the only good feedback I’ve received for this dish happens to be only from my family and one friend who seldom eats healthy food even though I think this recipe is such a keeper.

Negative comments:

“It looks like your carrots took a dump.” maybe it did.

“Yuck, who’s baby vomit is that?” yours?

“This tastes too healthy.” and healthy is bad?

“Nah, it tastes like normal hummus.” taste buds obviously not working!!!

Positive comment:

“It actually tastes good!” Yes it does, now make this.

HAHAHAHAHAHAHA. I may appear angsty about all my negative comments but don’t worry, I’m not. I still love my friends even though they think I’m a rabbit. Perhaps I’m a bit too healthy for people my age but there’s nothing wrong with being healthy! I blame my mother for brainwashing me since young though. Apparently she fed me with broccoli as a snack the moment I could start chewing. Such effective brainwashing.

Here’s the recipe, if you want to be a rabbit like me too 🙂


1 cup chickpeas
5 cloves garlic
4 red peppers
juice of ½ a lemon
2 tablespoons olive oil
2 tablespoon tahini
water to thin consistency
salt & pepper

1. Roast the red peppers and garlic at 200 degrees Celsius until the skins of the red peppers are slightly charred.
2. Puree all the ingredients together.
3. Add water until desired consistency.

*You could roast vegetables to go with this dip or just eat it with raw vegetables.

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It’s been ages since I last posted ): That’s because school started three weeks ago and there just wasn’t enough time for me to play around in the kitchen. I wasn’t in the mood to spend hours in the kitchen either, thinking about the tons of knowledge I have to cram into my brain everyday. Anyway, it got really really boring during one lecture and I started surfing the net for recipes to try out. I’ve been following the little loaf’s instagram for quite a while and chanced upon a hummus recipe (coincidentally my friend loves hummus and bugged me to make hummus for school). This recipe is quite different from the ones I tried before. It adds parsley and basil, a nice twist to the traditional chickpeas and tahini only recipe.


The thing about hummus is that the measurements of each individual ingredient are not fixed. I can’t tell you how much of each to put in exactly. It all depends on the consistency of hummus that you like and what kind of taste you are going for. Just keep tasting while you are blending everything. One trick  I figured out to get really smooth hummus is to add the water you cooked your chickpeas in. Don’t bother adding so much olive oil because it will never get very loose and smooth. This recipe is a keeper! 🙂 Looking forward to a picnic in school tomorrow, hahahaha. Carrot sticks and hummus in the lecture theatre 🙂


200g of chickpeas, boiled
5tbsp of tahini
1/2 a lemon
2 cloves of roasted garlic
Large bunch of parsley
A few basil leaves
Leftover boiled water
Olive oil
Salt & Pepper

1. Blend chickpeas, tahini, roasted garlic and lemon juice together.
2. Add boiled water and olive oil until desired consistency is reached.
3. Blend in parsley and basil leaves.
4. Dip anything you want into your hummus!!! 🙂

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