Roasted Red Pepper Hummus
Roasted Red Pepper Hummus
Ingredients
- 2 red bell peppers
- 1/2 white onion diced
- 15 oz canned chickpeas drained, 430g
- 6 tbsp tahini
- 2 garlic cloves minced
- 1 tbsp paprika
- 1/2 tsp cumin
- 1/4 cup olive oil 60ml
- 1/4 cup lemon juice 60ml
Instructions
- Preheat oven to 450F(230C)
- Place bell peppers on a paper-lined tray. Roast in the oven for 30-35 minutes until the skin is charred, turning the peppers over halfway through.
- Remove the peppers from the oven and allow to cool. Once cooled, remove the stem and the outer skin. Cut each pepper in half and remove the seeds.
- In a food processor, pulse the roasted peppers, onion, chickpeas, garlic, paprika, cumin, lemon juice, tahini, and olive oil until completely smooth. Season with salt and pepper to taste.
- Serve as a dip with fresh vegetables or on toast with roasted broccoli as in the Roasted Broccoli Toast with Pepper Hummus recipe.
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