Description
Roasted Red Pepper Hummus that is creamy and full of flavour! Loaded with nutrients and the perfect snack to bring on the go. Enjoy with crackers or vegetables.
Ingredients
Scale
- 1 large red bell pepper, cut in half
- 1 540 mL can chickpeas, drained and rinsed
- 1 clove of garlic
- 1 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp paprika {optional}
Instructions
- Roasted Red Bell Pepper – There are a variety of ways to roast bell peppers but this is my preferred method!
- Preheat oven at 400 degrees F and line a baking sheet with aluminum foil.
- Place cut red bell peppers on aluminum foil and place baking dish in oven for 20 minutes.
- After 20 minutes, remove from over and flip the red bell peppers over and place in oven for another 20 minutes.
- Bell peppers should become soft and will blacken at the surface in some areas.
- Preparing the Hummus
- While the bell pepper is roasting, begin by adding the chickpeas, tahini, garlic lemon juice, olive oil and salt into a high speed blender.
- Blend on medium for about 3-5 minutes, this will not be smooth yet which is totally fine. I like to blend everything about half way before throwing in the bell peppers.
- Once bell peppers are done roasting, cut them into about an inch pieces and throw them into the blender with the hummus mixture. At this point you may need to add a bit more lemon juice or a bit of water to the mixture to help with the blending.
- Blend on medium and then high until creamy texture is reached.
- Add to a dish, top with paprika {optional} and place is the fridge for about 15 minutes to chill.
- Once chilled, enjoy with vegetables, crackers or pita chips!
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Hummus