Roasted Red Pepper Hummus
This roasted red pepper hummus offers a different take on one of our favorite spreads. It's as flavorful as it is colorful. Delicious, too!
Ingredients
Roasting
- 1 Red Bell Pepper roughly chopped
- 4 cloves Garlic with skin
- drizzle Olive Oil
Blending
- 1 cup Kidney or Garbanzo Beans canned
- ½ tsp Salt
- ¼ tsp Black Pepper
- ½ tsp Cumin Powder
- 2 tsp Lime Juice
- 2 tbsp Tahini
Garnish
- drizzle Olive Oil
- sprinkle Smoked Paprika
- Fresh Parsley
Instructions
- Preheat the oven to 400F.
- Place red bell pepper on a sheet pan along with garlic cloves and drizzle olive oil on top. Make sure all areas are covered with oil.
- Bake for 25 minutes, then remove from the oven and let cool down for a few minutes before removing skins from garlic cloves.
- In a food processor add the roasted bell pepper and garlic along with beans, salt, black pepper, cumin powder, lime juice and tahini and blend until smooth. Add olive oil or water as needed.
- Refrigerate for at least an hour to let it cool down. Stir a little to fluff it up, then top with garnishes and serve chilled with warm pita bread or store bought pita chips and/or best falafels.
Notes
Some new ovens have very high intense heat. Check in between and continue to keep an eye on pepper and garlic so they do not burn.