Hummus with roasted peppers

Ingredients for 6 servings:

• 2 bell peppers, red
• 240 g chickpeas from the can
• 20 g tahini
• 2 tbsp lemon juice, freshly squeezed
• 1 tbsp garlic oil
• ½ tsp cumin powder
• ½ tsp cayenne pepper
• ½ tsp salt

Instructions

Working time approx. 5 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

vegan and low FODMAP

Clean the peppers and cut each into 4 pieces. Roast them in a non-stick pan, skin-side down, over high heat for about 20 minutes. They can also be roasted at maximum heat in the oven or directly over the flame of a gas stove. Cooking times may vary. Meanwhile, rinse the chickpeas thoroughly. This is especially important for those with irritable bowel syndrome to reduce FODMAPs. When the skin is black, place the pepper pieces in a tightly sealed container or freezer bag and let them steam for 20 minutes. Once the peppers have cooled slightly, peel them and process them with the remaining ingredients in a food processor until puree. You can also use a stand or hand blender if necessary. Season to taste and serve.