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  • Roasted red pepper hummus and avocado tzaziki dips

Roasted red pepper hummus and avocado tzaziki dips

4
15
Ingrédients

For vegetables
3 carrots
2 peppers
1 cucumber
1 bunch of radishes
200 g snow peas

For avocado tzatziki
1 whole peeled avocado, diced
½ cucumber, peeled, seeded and cut into cubes
500 g plain Greek yogurt
125 ml extra virgin olive oil
1 tbsp fresh lemon juice
1 minced garlic clove
1 tbsp kosher salt

For roasted red pepper hummus
2 roasted red peppers
200 g chickpeas
1 garlic clove
1 lemon (juice)
2 tbs sesame paste
2 tbs extra virgin olive oil
1 tsp paprika
1 tsp soy sauce
Roasted sesame seeds
Spring onions
Kosher salt and cracked pepper

Préparation

For vegetables
1. Wash vegetables.
2. Cut carrots and cucumber into sticks.
3. Remove seed pepper and cut into sticks.
4. Take radishes and cut the greens out.

For avocado tzatziki
1. Place the yogurt in a mixer and add lemon juice, olive oil, garlic and salt.
2. Add cucumber, diced avocado and mix well.
3. Chill for at least one hour. Serve with fresh chopped mint and coriander leaves.

For roasted red pepper hummus
1. Place in a blender jar the garlic, chickpeas, lemon juice, and sesame paste. Mix well. Add the red peppers and mix again.
2. Add the olive oil, soy sauce and pepper and blend again on high till creamy and smooth.
Sprinkle with some roasted sesame seeds and chopped spring onions.
3. Chill for at least 1h before serving.