Roasted Red Pepper Hummus made from chickpeas, roasted red bell pepper, tahini, garlic, and more. A delicious and colorful dip, appetizer, and bread spread.
To roast the bell peppers preheat the oven to 400 degrees F. Place washed bell peppers on a lined baking sheet. Wrap garlic cloves in aluminum foil and place on baking tray as well. Roast for 1 hour while giving the peppers a quarter turn every 15 minutes. Turn the garlic pouch over once after 30 minutes.
Cover the roasted bell peppers with a bowl and let steam for 15 minutes. This makes removal of the skin easier. Pull out the stem and seeds. Open the pepper from one side and remove any remaining seeds from the inside. Turn pepper over and pull off the thin, hard skin.
Drain the chickpeas but reserve some of the liquid. Place chickpeas in a colander. Rinse and rub chick peas vigorously to loosen most of the skins. Immerse in water and skim off the floating skins. Removing the skins makes smoother hummus, but is optional.
Place skinned chick peas in a food processor (reserve a few as topping) together with all other ingredients. Process until smooth. Scrape down sides as necessary. If the mixture seems too dry add a little of the reserved chickpea liquid, 1 tablespoon at a time.
Transfer roasted red pepper hummus to a bowl and drizzle with a little more olive/avocado oil. Sprinkle with a little paprika powder and place a few whole chickpeas on for decoration. Store covered in the fridge.
Nutrition
Nutrition Facts
Roasted Red Pepper Hummus
Serving Size
0.25 cup
Amount per Serving
Calories
182
% Daily Value*
Fat
12
g
18
%
Saturated Fat
2
g
10
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
6
g
Sodium
410
mg
17
%
Potassium
256
mg
7
%
Carbohydrates
16
g
5
%
Fiber
5
g
20
%
Sugar
2
g
2
%
Protein
6
g
12
%
Vitamin A
1345
IU
27
%
Vitamin C
54
mg
65
%
Calcium
48
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Roasted Red Pepper Hummus
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