Chargrilled Capsicum Hummus with Cashews and Miso
Try this Chargrilled Capsicum Hummus with Cashews and Miso recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegan
vegetarian
white meat free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1/4 cup olive oil
- 1/4 cup lemon juice
- zest of one lemon
- 1/4 teaspoon fine sea salt
- 1 teaspoon paprika powder
- radish
- 2 large red capsicum whole (approx. 300g)
- 1 tin chickpeas (400g choose organic and bpa free if possible)
- 2 generous tablespoons tahini hulled
- 1 large clove garlic peeled and chopped
- 1/3 cup cashews raw
- 1 heaped teaspoon white miso
- sprinkle of fennel seeds
- fresh fennel
- microgreens (i used watercress)
- baby tomatoes
- toasted pumpkin seeds
- natural sweet potato chips pita chips, kale chips etc
- Carbohydrate 40.511408759671 g
- Cholesterol 0 mg
- Fat 21.5930000172016 g
- Fiber 13.5822123884571 g
- Protein 11.6407600004258 g
- Saturated Fat 3.2740450023752 g
- Serving Size 1 1 recipe (738g)
- Sodium 648.361500001464 mg
- Sugar 26.9291963712139 g
- Trans Fat 1.49270000046582 g
- Calories 379 calories
Pre-heat the oven on the highest setting, and have a roasting pan ready in the top â…“ or ¼ of the oven.Wash and dry the capsicum, then place on roasting tray. Let blacken, and use tongs to turn so that the entire surface is black and blistered. Once done, remove from oven, let cool completely, then slip the skin off. Slice open, discard seeds, and roughly chop the flesh.In a blender, add all hummus ingredients except the lemon zest and blend till smooth and creamy.Fold through zest at the end and serve with fresh raw vegetables, sweet potato chips, kale chips or pita bread.
