Accidentally vegan, this delicious hummus can be a meal on it's own if you layer it up with enough roasted capsicums and tomatoes. Add feta if you wish and then loads of flat bread to mop it all up with. Of course if you watch the video you are going to want to join the Hummus Club and go all out! (Plating up tips at the end of the vid!!)
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
- 1 Punnet Heirloom cherry tomatoes quartered
- 100 Grams capsicum/bell pepper red and yellow, cubed
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- pink salt flakes as needed BUY
- 2 cloves garlic
- 1 lemons zest and juice
- 1 Tin black beans
- 1 Tablespoon black tahini
- 2 fresh coriander or cilantro root and stalks
- 1 Teaspoon smoked paprika
- 1 Teaspoon onion powder
- 1 Teaspoon dried red chilli flakes plus extra
- 1 Pinch black pepper or to taste
- 100 Grams cubed ice
Do
- 1
Preheat oven on grill setting 220°C. Line an oven tray with baking paper.
- 2
Place tomatoes, and capsicum onto the tray and drizzle with EVOO and season with salt. Cook for 8 minutes or until tomatoes have started to blister. Set aside.
- 3
Place all remaining ingredients into the Thermomix bowl and blend 1 min/speed 10. Scrape bowl and repeat until you have a silky smooth hummus.
- 4
Spread in a serving bowl and top with the tomatoes and capsicum, a drizzle of EVOO and some chilli flakes.
