Description
A delicious and healthy hummus made with roasted red peppers and chickpeas.
Ingredients
Scale
- 2 large red bell peppers (or about 1 cup jarred roasted red peppers)
- 15 oz can chickpeas (drained and rinsed)
- 3 tablespoons tahini paste
- 2 tablespoons fresh lemon juice
- 1 clove garlic (minced or grated)
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- 1 tablespoon extra-virgin olive oil (for serving)
Instructions
- Preheat the oven to 400ºF. Line a baking sheet with aluminum foil and place the peppers on the baking sheet.
- Place in the oven for 20 minutes. Remove from the oven, turn the peppers over, then return to the oven for another 20 minutes, or until the peppers are charred and slightly collapsed. If they aren’t charred yet, keep them in the oven for a few additional minutes.
- Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap or a plate. Let the peppers sit for 10-15 minutes, then using your hands, move the skin, stems, and seeds.
- OPTIONAL: Using your fingers, gently remove the skin from each of the chickpeas.
- Place the chickpeas in a food processor. Add the tahini, lemon juice, garlic, salt, cumin, and paprika. Process until smooth.
- Add the roasted red peppers to the food processor, reserving a small amount of the peppers to chop for topping the hummus. Continue to process until the peppers have been completely incorporated.
- Transfer the hummus to a shallow bowl. Refrigerate until ready to serve.
- Before serving, top with the olive oil and reserved red peppers.
Notes
- For a smoother texture, remove the skins from the chickpeas.
- Serve with pita bread or fresh vegetables.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 1g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg