Roasted Red Pepper Hummus

This roasted red pepper hummus is creamy, bright, and light. Made with homemade
roasted red peppers this Mediterranean dip is easy to whip up.

Servings: 5 people

Author:

Prep Time
55 minutes

Cook Time
15 minutes

Total Time
1 hour, 10 minutes

Side Dish Appetizer

Middle Eastern Mediterranean

dip hummus roasted red pepper

Instructions

1 Preheat your oven to 400℉.
2 Place the red bell peppers on a sheet tray and roast for 40-45 minutes rotating
them every 15. The peppers are done when they are soft, charred, and slightly
puffy. Remove from the oven and let them sit and cool for 5 minutes.
3 Once cooled pop the tops off and slowly peel back the skin. Finally cut them
open and scrape out the seeds. Place the peppers on the side for later.
4 Drain and remove skins from chickpeas * read passage above for easy technique.
5 In a small pot add 4 cups of water, cardamon pods, and a heavy pinch of salt.
Once at a boil add the chickpeas, water should cover the chickpeas. Cook for 15
minutes then reserve 1/2 cup + of the cooking liquid (always good to reserve a
few extra tbsp).
6 In a food processor add 2 de-skinned, de-seeded roasted red peppers, the drained
cooked chickpeas, 1/2 cup of the cooking liquid, lemon juice, garlic, tahini,
both paprikas, and a small pinch of salt.
7 For a more rustic texture, yet still smooth process on low for 5-7 minutes. For
a light, super smooth, and airy texture process on high for 5-10 minutes. Serve
right away or store in the fridge for 3-5 days.