Roasted Red Pepper Hummus
This roasted red pepper hummus recipe is made with roasted red bell pepper, garlic, chickpeas, lemon, and tahini.
Servings: 12
Ingredients
- 6 cups cooked & drained chickpeas about 2 cups of dried chickpeas
- 6 tablespoon tahini
- 3 red bell peppers
- 2 lemons
- 4 cloves garlic
- 1 teaspoon ground cumin
- pinch ground paprika optional
- ½ teaspoon 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, rinse and drain the chickpeas. See Note 2.
- 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 leave it 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.
- Make sure the pot has water at all times when boiling the chickpeas. The chickpeas absorb the liquid and burn easily!
Nutrition
Serving: 0.5cup | Calories: 210kcal | Carbohydrates: 21g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 201mg | Fiber: 7g | Sugar: 4g