Roasted Red Pepper Hummus
Easy roasted red pepper hummus recipe with sweet red bell peppers, chickpeas, garlic, and tahini.
This recipe is simple to make and makes hummus that’s so much better than store-bought.
hummus, red pepper hummus, roasted red pepper hummus
drained chickpeas or about 1 1/2 cups
lemon juice (about 1 large lemon)
roasted red peppers
small garlic clove minced
extra virgin olive oil plus more for garnish
salt and plus more to taste
optional pinch of dried cayenne pepper
Combine lemon juice and tahini in food processor.
Process for 1 minute and then scrape sides.
Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice.
Process for 30 seconds and scrape sides. Process again until well blended.
Add 1/2 of the drained chickpeas and process for 1 minute.
Scrape sides and add second half of chickpeas.
Process another minute or until smooth.
If the hummus is too thick or still has tiny bits of chickpea, add a tablespoon of water.
Process until smooth.
Add salt if needed and blend.
Spoon hummus into a bowl.
Can be kept in closed container in refrigerator for up to a week.
Garnish with herbs, diced roasted peppers, or pine nuts. Optional
Serve with pita bread or chips, warm bread slices, or vegetables.
Recipe courtesy of Comfort Spring