Description
There is nothing better than a fresh homemade Hummus, and this Roasted Red Pepper Hummus Recipe definitely delivers in flavor!
Ingredients
Scale
- 2 red bell peppers {substitute about 3/4 cup chopped jarred roasted red peppers}
- 15oz. can of chickpeas {otherwise known as garbanzo beans}
- 1/4 cup of fresh lemon juice
- 1/4 cup of tahini
- 1/2 teaspoon of cumin
- 2 Tablespoons of olive oil
- 1 small garlic clove, minced
- 1/2 teaspoon of salt
Instructions
- Roast red bell peppers over stove burner for 10 minutes. Rotating until all sides are charred.
- Place peppers in a bowl and cover with plastic wrap to seal in the heat and steam. {this will help make the skin easy to remove}
- Let sit for 5-10 minutes. Once, peppers are cool enough to handle peel off the charred skin, remove seeds, and julienne peppers.
- Drain and rinse chickpeas {also known as garbanzo beans}. Set aside.
- Pour tahini and fresh lemon juice into a food processor.
- Process for 1 minute. Scrap mixture off the side and process for another 30 seconds.
- Add cumin, olive oil, minced garlic clove, and salt to tahini mixture.
- Process for 30 seconds, scrap from sides and process for another 30 seconds.
- Add half of the chickpeas to the processor and process for 1 minute.
- Scrap off sides and bottom, add remaining chickpeas and process for another 1-2 minutes or until mixture is smooth and creamy.
- Add julienne red peppers to processor, process until completely combined and smooth.
- Serve with pita bread, carrots, cucumbers.
Notes
Recipe from Inspired Taste
Keywords: red pepper hummus
