Description
This roasted red pepper hummus recipe is made with roasted red bell pepper, garlic, chickpeas, lemon, and tahini.
Ingredients
Units
Scale
- 6 cups cooked & drained chickpeas (about 2 cups of dried chickpeas)
- 6 tbsp of tahini (about 3/8 cup)
- 3 red bell peppers
- 2 lemons
- 4 cloves of garlic
- 1 tsp of cumin
- pinch of ground paprika (optional)
- 1/2 tsp baking powder (if using dried chickpeas)
- Salt to taste
Instructions
- Soak chickpeas for at least 3 hours for baking powder. Cook chickpeas on the stovetop for about 1 hour to 1.5 hours or until tender. If using canned chickpeas, drain and rinse the chickpeas. If using cooked frozen chickpeas, thaw in a pot with water on the stovetop on medium heat.
- Cut the red bell pepper and lay the skin up on a baking sheet. Roast at 425 ℉ (218 ℃) for about 15 to 20 minutes or until the skin is slightly charred.
- Remove the red bell pepper skin (or keep the skin intact for a smoky flavor) and chop the peppers roughly.
- Mash garlic, squeeze the lemons and measure out the cumin and tahini.
- Add the drained chickpeas to the food processor along with the smashed garlic, lemon juice, ground cumin, tahini, and salt.
- Blend the hummus on high until smooth.
- Serve with olive oil and some ground paprika on top.
Notes
- The nutrition facts do not include olive oil.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Snack
- Method: Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 4 g
- Sodium: 201 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: hummus recipe with tahini, hummus recipe with tahina, roasted red pepper hummus
