Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay

Advertisement

Roasted Red Pepper Hummus

by Jordan Kenna • featured in Hummus 4 Ways

Ingredients

for 2 cups

  • 2 bell peppers, seeded and quartered
  • 14 oz
    chickpeas, 1 can (395 g)
  • 1 clove garlic
  • 3 tablespoons
    tahini sauce
  • 2 tablespoons
    lemon juice
  • 1 teaspoon
    smoked paprika
  • ½ teaspoon
    salt
  • ½ teaspoon
    black pepper
  • 2 tablespoons
    extra virgin olive oil

Advertisement

Preparation

  1. Preheat oven to 400˚F (200˚C).
  2. Place the peppers on a parchment paper-lined baking sheet and roast for 20-25 minutes, until peppers are fragrant and the skin has charred.
  3. Allow peppers to cool before peeling away the charred skin.
  4. Add roasted peppers, chickpeas, garlic, tahini, lemon juice, smoked paprika, salt, and pepper to the bowl of a 2-quart food processor. Blend until smooth.
  5. While blending, slowly add in the olive oil until hummus is creamy and smooth.
  6. Garnish with finely chopped bell pepper and a drizzle of olive oil.
  7. Enjoy!
 

Advertisement

Advertisement

Advertisement

More like this