4 Serves
45 Mins
Preheat your oven to 200°C. Wash the sweet peppers thoroughly, pat them dry, and place them on a baking sheet.
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Vitamin K
1 µg / 120 µgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
0 µg / 400 µgCalcium
4 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
1 mg / 420 mgPhosphorus
3 mg / 1,250 mgPotassium
9 mg / 4,700 mgSodium
250 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Roast the sweet peppers in the oven for approximately 30 minutes, turning them halfway through, until the skins are charred and the flesh is tender.
While the peppers roast, zest the orange to prepare for garnishing.
Remove the peppers from the oven, let them cool slightly, then arrange them over the hummus and garnish with fresh orange zest before serving.
10
g28
g32
g
American