Roasted Red Pepper Hummus Recipe

🧂 Ingredients

• 2 red bell peppers
• 4 tablespoons tahini
• Juice from 1 lemon

  or more as desired
• 4-5 cloves garlic

  chopped
• 1 teaspoon salt
• 1 teaspoon cumin
• 2 cans garbanzo beans

  chickpeas – 30 ounces total, drained
• ¼ cup extra virgin olive oil + more for garnish
• FOR SERVING: Pita bread

  spicy red pepper flakes

Instructions

• 1 To roast the peppers over an open flame, turn a gas flame to HIGH. Set the
  peppers directly over the flame. Turn the peppers occasionally with tongs until
  all sides are blackened and blistered. Do not let them burn or turn white.
• 2 To roast the peppers in the oven, preheat oven to 400 degrees or set it to
  broil. Set the peppers onto a baking sheet (aluminum foil will make for easy
  cleanup), and bake for 20-30 minutes, until the skins are blackened and
  blistered, turning occasionally to evenly roast the peppers.
• 3 To roast the peppers in the oven broiler, set your oven to broil. Set the
  peppers onto a baking sheet (aluminum foil will make for easy cleanup), skin
  sides up, and broil for 5-10 minutes, until the skins are blackened and
  blistered, turning every few minutes to evenly roast the peppers.
• 4 Allow the peppers to cool enough to handle. Transfer them to a bowl and cover
  them with plastic or a paper towel, or place them into baggies or paper bags to
  let the skins steam and loosen.
• 5 Peel, stem and seed, then chop the peppers.
• 6 Next, add the red peppers to a food processor along with the tahini, lemon
  juice, garlic, salt, cumin and garbanzo beans. Process to form a paste.
• 7 Slowly drizzle in the olive oil while continuing to process until the hummus
  becomes thick and creamy.
• 8 Transfer to a bowl and garnish with spicy red chili flakes and extra olive oil.
  Serve with pita bread.

Nutrition Info