Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

Martine Chin
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Sides and Snacks
Servings 4

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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