Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

from theplantbasedschool.com
40 min
4 servings

This creamy roasted red pepper hummus is a tasty and easy recipe you can make in a blender or food processor with jarred or home-roasted bell peppers, chickpeas, and a few other simple ingredients.It’s a twist on classic Hummus, a beloved Middle Eastern spread and dip known worldwide for its creamy, dreamy texture and pleasantly nutty taste.

Ingredients

  • 2 large red bell peppers (or ¾ cup jarred roasted bell peppers)
  • 1 can (15 ounces) chickpeas (drained and rinsed, or 1½ cups cooked chickpeas.)
  • ¼ cup tahini
  • 3 tablespoons fresh lemon juice (or more to taste)
  • ½ clove garlic (or more to taste)
  • ½ teaspoon ground cumin
  • 1 teaspoon salt (or more to taste)
  • 1 sprinkle flat-leaf parsley
  • 1 pinch paprika
  • 1 drizzle extra virgin olive oil
  • 2 to 4 pita bread

Directions

  1. 1

    Skip this step if using jarred peppers. Preheat the oven to 430°F or 220°C.Wash, dry, and 2 large red bell peppers into chunks and add them to a baking tray. Remove stems and seeds.

  2. 2

    To a blender, add 1 can (15 ounces) chickpeas (drained and rinsed), ¼ cup tahini, 3 tablespoons fresh lemon juice, ½ clove garlic, ½ teaspoon ground cumin, 1 teaspoon salt, and the roasted bell peppers.