Roasted Red Pepper Hummus
This creamy and flavorful roasted red pepper hummus is a delightful twist on the classic Middle Eastern dip. Tender chickpeas are blended with smoky roasted red peppers, tahini, garlic, and lemon juice to create a smooth and savory spread. Enjoy this healthy and versatile dip with pita chips, fresh vegetables, or as a sandwich spread.
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Roast the red bell peppers
Preheat the oven to 450°F (230°C). Place the whole red bell peppers on a baking sheet and roast for 25-30 minutes, or until the skins are charred and blistered, turning occasionally.
Steam and peel the peppers
Remove the roasted peppers from the oven and place them in a covered bowl or paper bag to steam for 10 minutes. Once cool enough to handle, remove the skins, stems, and seeds.
Prepare the chickpeas
Drain and rinse the canned chickpeas.
Prepare the garlic and lemon
Peel and roughly chop the garlic cloves. Juice the lemon.
Blend the ingredients
In a food processor, combine the roasted red peppers, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, salt, and black pepper. Process until smooth and creamy, scraping down the sides as needed.
Adjust the consistency
If the hummus is too thick, add water, 1 tablespoon at a time, until the desired consistency is reached.
Serve the roasted red pepper hummus
Transfer the roasted red pepper hummus to a serving bowl. Serve with pita chips, fresh vegetables, or use as a spread for sandwiches and wraps.
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Average Rating:
800
Calories
32 g
Protein
80 g
Carbs
48 g
Fat
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation methods.
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Allergen Content
Based on your allergy profile, please take note of the following possible allergens:
| Sesame |
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