Roasted Red Pepper Hummus
Roasted red pepper hummus is a creamy, flavorful dip made from blended chickpeas, tahini, and sweet, smoky roasted red peppers. It offers a vibrant twist on traditional hummus, perfect for pairing with pita bread or fresh vegetables.
Equipment
- baking pan
- food processor
Ingredients
- 1 red bell pepper
- 1/3 cup extra virgin olive oil
- 1 can garbanzo beans strained & rinsed
- 1/2 tsp cumin
- 1/4 tsp paprika
- 1 tsp sea salt
- 1/2 tbsp minced garlic
- 1/4 cup fresh lemon juice
- 1/4 cup tahini
Instructions
- Turn the oven on broil. Slice bell pepper in thirds and rub with olive oil. Place on a sheet pan, skin side up, and inside the oven on a higher rack. Broil on high for 5-7 minutes, or until starting to char. Remove and let cool for 10 minutes while you prep the hummus.
- Add garbanzo beans and lemon juice to the food processor. Blend together, then add olive oil, tahini, spices and garlic. Blend again until smooth.
- Remove the outer film / charred layer on the bell peppers and discard. Add to the food processor and blend until smooth. Add additional olive oil or water tbsp by tbsp to thin, if needed. Serve with chopped veggies, lemon, paprika and sea salt.
Video
Notes
- Extra creamy variation. In a small saucepan, combine the drained chickpeas, ½ teaspoon of baking soda, and enough water to cover the chickpeas by about 2 inches. Simmer for 10-20 minutes, or until the skins start floating in the water and the chickpeas are very soft and easily break apart. Drain and rinse with cold water. If desired, you can peel the chickpeas, and discard the firmer skin.