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Roasted Red Pepper Hummus

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Appetizer, Side Dish, Snack
Cuisine: American, European, Mediterranean
Ingredients Method

Ingredients
  

  • 2 Red Bell Peppers (halved)
  • 1 clove minced garlic
  • 1/4 cup tahini
  • 2 tbsp olive oil
  • 1 tbsp water (plus more if needed)
  • 1 lemon
  • Salt to taste
  • 1/2 tbsp cumin
  • 1 15 oz canned chickpeas
  • 1/2 tbsp cayenne pepper to garnish
  • Optional pine nuts to garnish
  • Optional parsley flakes

Method
 

  1. Preheat oven to a broil. Wash each bell pepper and cut in half.
  2. Place the bell peppers, cut-side-down on baking sheet and transfer to oven.
  3. Roast for 15-20 minutes, rotating the pan every 5 minutes (to make sure the peppers are cooked evenly).
  4. Remove from the oven when the peppers are charred and tender on each side.
  5. Wrap the peppers in foil carefully (the peppers will be hot). Allow them to steam for 5 minutes.
  6. Unwrap them from the foil and allow them to cool for 5 minutes.
  7. Add tahini, olive oil, water, lemon juice, salt, cumin, minced garlic and roasted bell peppers to a food processor or blender. Process until smooth (roughly 1-2 minutes).
  8. Add the chickpeas and process until smooth and creamy (roughly 3 minutes).
  9. Season with additional salt/cumin if needed, garnish with a drizzle of olive oil, chopped roasted red pepper, parsley flakes, cayenne pepper and pine nuts if desired.