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Paprika hummus

This Mediterranean hummus with crispy rice cakes is a delicious snack for in between meals.


80 min.


4 Paprika
400 g Chickpeas, drained
150 g Tomatoes, dried & pickled
80 ml Water
3 EL Tahini
1 Garlic clove
1 Lime (juice)
Crispy baked peas

Cut the peppers into slices, mix with the frying oil and grill in the oven at 200 °C for 40 minutes. Leave to cool to room temperature and peel off the bell pepper skin.

Drain the chickpeas, squeeze half a lime, peel the garlic clove and cut into small pieces. Puree the grilled peppers with all the other ingredients and spices using a hand blender or mixer until creamy. If the consistency is still too firm, a little oil or cold water can be added if desired.

Spread the rice cakes with the paprika hummus, sprinkle with the crispy peas and enjoy immediately!

Recipe properties Gluten freeLactose freeVeganVegetarian
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