Dip

Roasted Red Pepper & Chilli Hummus

6

A delicious twist on the classic hummus recipe with the added sweetness of roasted red peppers and a little kick of chilli.

2 red peppers
1 tsp olive oil (for coating the peppers prior to roasting)
1 small can of chickpeas (210g) – preferably peeled (see my original hummus recipe for a trick to do this easily)
1½ tbsp sesame seeds (or 1½ tbsp tahini – if you’re using tahini you can skip step 3)
1 clove of garlic – peeled
1 tbsp olive oil – preferably extra virgin (for the hummus)
Juice of ½ a lemon
½ red chilli
Salt
Pre-heat your oven to 220ºC/200ºC fan. Roughly chop your red peppers and toss them in 1 tsp olive oil. Roast for 30 minutes (turning halfway through the cooking time) in the oven. While the peppers are...
See the full directions on my site
Nutritions

Calories
398

Sodium
18mg
0% DV

Fat
22g
35% DV

Protein
9g
19% DV

Carbs
34g
11% DV

Fiber
11g
45% DV

Slow Cooker Black Bean and Corn Salsa Chicken is such an easy dump-and-go slow cooker recipe.You can serve it over rice, in tortillas, with chips, or eat it like chili. We love it. Also, this recipe can easily be doubled. We like to double the recipe and save half of it for a later date. ...

The post Slow Cooker Black Bean and Corn Salsa Chicken {Freezer Meal} Recipe appeared first on Six Sisters' Stuff.