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Roast Capsicum Hummus with Sweet Potato Sticks

Catherine BarclayCatherine Barclay
Roast Capsicum Hummus (Bell Pepper) with Sweet Potato Sticks is a vibrant, healthy snack featuring creamy chickpea hummus blended with smoky roasted capsicum, served alongside crispy baked sweet potato sticks for the perfect balance of sweet, smoky, and
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Course Appetizer

Ingredients
  

Roasted red capsicum hummus

  • 1 red capsicum (bell pepper)
  • 1 can chickpea drained
  • 1 clove garlic
  • ½ tsp cumin powder
  • 2 tbsp lemon juice
  • 2 tsp coconut aminos seasoning
  • 2 tbsp water
  • 2-3 orange sweet potato

Instructions
 

Roasted Capsicum (Bell Pepper)

  • Preheat oven to 180℃ (350℉)
  • Place whole capsicum(s) into an oven tray, cook for 30 minutes, turning every 10 minutes.
  • Remove from oven and place capsicums in a lidded container to sweat for 10 minutes. This allows you to easily peel off the skin of the capsicum.

Roasted Capsicum Hummus

  • Add all to a blender and mix until smooth. Add water in small amounts if needed.

Orange Sweet Potato Sticks

  • Raw orange kumara (sweet potato) make fantastic dipping sticks.
  • Full of Vitamin A, E and C they are virtually fat-free and a wonderful source of antioxidants.
  • They make a great addition to your vegetable platter along with carrot, capsicum, cherry tomatoes, celery, cucumber and olives.
    Peel, slice into sticks and enjoy.
Keyword bell pepper, hummus, plant-based, vegan, wfpb
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