Roasted Red Pepper Hummus
This delicious Roasted Red Pepper Hummus combines the creamy texture of traditional hummus with the sweet, smoky flavor of roasted red peppers. Perfect as a dip or spread, it's a healthy and flavorful addition to any meal or snack.
Equipment
- 1 baking sheet
- 1 food processor
- 1 measuring cups
- 1 measuring spoons
- 1 spatula
Ingredients
- 2 large red bell peppers
- 15 oz canned chickpeas, drained and rinsed
- ¼ cup tahini
- 2 tablespoons olive oil Plus extra for drizzling if desired.
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- to taste none salt
- as needed none water To reach desired consistency.
Instructions
- Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Cut the red bell peppers in half and remove the seeds. Place them cut-side down on the prepared baking sheet.
- Roast the peppers in the preheated oven for about 20-25 minutes, or until the skin is blistered and charred. Remove from the oven and let them cool for about 10 minutes.
- Once cooled, peel off the charred skin from the peppers and chop them roughly.
- In a food processor, combine the roasted red peppers, chickpeas, tahini, olive oil, lemon juice, minced garlic, ground cumin, and salt.
- Blend until smooth, adding water as needed to reach your desired consistency.
- Taste and adjust seasoning if necessary. Transfer the hummus to a serving bowl and drizzle with extra olive oil if desired.
Notes
For a spicier hummus, consider adding a pinch of cayenne pepper.
This hummus can be stored in an airtight container in the refrigerator for up to a week.
Serve with pita chips, fresh vegetables, or spread on sandwiches and wraps. Enjoy!