Roasted Red Pepper Hummus
Elevate your appetizer game with this smoky and creamy Roasted Red Pepper Hummus. Blending roasted red peppers with traditional chickpeas creates a vibrant and flavorful dip that goes perfectly with pita chips or fresh vegetable sticks.
Prep time: 15 minutesCook time: 25 minutesServes: 8
Ingredients
2 cups canned chickpeas, drained and rinsed
1 large red bell pepper
2 tablespoons tahini
3 tablespoons lemon juice
2 cloves garlic
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/4 cup olive oil
Salt and pepper to taste
Instructions
1. Preheat your oven to 450°F (230°C).
2. Place the red bell pepper on a baking sheet and roast in the oven for 20-25 minutes, turning occasionally, until the skin is charred and blistered.
3. Remove the pepper from the oven and place in a bowl, covering it with plastic wrap or a lid to steam for 10 minutes.
4. Peel off the skin of the red pepper and remove the stem and seeds.
5. In a food processor, combine the roasted red pepper, chickpeas, tahini, lemon juice, garlic, smoked paprika, and cumin.
6. Blend until smooth, gradually adding olive oil until the desired consistency is reached.
7. Season with salt and pepper to taste and blend one final time.
8. Transfer to a serving bowl and drizzle with a bit of olive oil and a sprinkle of smoked paprika before serving.
Storage
Store in an airtight container in the refrigerator for up to 5 days.
Reheating
Let the hummus sit at room temperature for 15-20 minutes before serving to bring back its full flavor and texture.
Scan for cooking tips & leave a review!
itsonly.recipes/view/roasted-red-pepper-hummus
This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
