Roasted Red Pepper Hummus
https://www.inspiredtaste.net/22016/roasted-red-pepper-hummus-recipe/
Ingredients
- 2 Whole red bell peppers substitute about 3/4 cup chopped jarred roasted red peppers
- 250 g Cooked chickpeas or 15 oz can of Chickpeas
- ¼ cup Fresh lemon juice about 1 large lemon
- ¼ cup Tahini
- 1 clove Garlic minced
- 2 Tbsp Extra virgin olive oil plus more for serving
- ½ tsp Salt
- ½ tsp Cumin powder
- Pinch Cayenne pepper optional
Instructions
Roast Peppers
- Move an oven rack so that it is about 5 inches from the broiler. Turn oven broiler on.
- Remove core of peppers then cut into large flat pieces. Arrange pepper pieces, skin-side up, on a baking sheet. Broil 5 to 10 minutes until the peppers skin has charred.
- Add peppers to a bowl then cover with plastic wrap and wait 10 to 15 minutes.
- Gently peel away the charred pepper skin and discard.
Make Hummus
- In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more.
- Add the olive oil, minced garlic, cumin, and salt to the whipped tahini. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
- Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
- Add the roasted peppers and continue to process for 1 to 2 minutes or until smooth. If the hummus is too thick or still has tiny bits of chickpea, with the food processor turned on, slowly add 1 to 3 Tbsp of water until you are happy with the consistency.
- Taste for salt and adjust as needed.
- DONE!