Roasted Red Pepper Hummus balances the creamy, savory, tangy flavor of hummus with the mellow sweetness of roasted red peppers. Infused with citrus flavor and subtle notes of nuttiness and olive oil, Roasted Red Pepper Hummus is a delightful afternoon snack or evening appetizer. Plus, it only takes 15 minutes to make, so making it yourself might be easier than going to get a premade one from the store!
Ingredients
• 1 1/2 medium red bell peppers • 1 (15 ounce) can chickpeas, drained and rinsed • 3 tablespoons lemon juice • 3 tablespoons tahini • 2 cloves garlic • 1/2 teaspoon salt • 1/4 teaspoon cumin • 2 tablespoons olive oil, plus more for serving • 1 tablespoon water, optional For the optional garnish: • parsley, to taste • red pepper flakes, to tasteDirections
Set an oven rack two levels, at least 4 inches, below the broiler.
Preheat the broiler.
Line a baking tray with foil.
Core and seed the peppers.
Slice the bell peppers into quarters lengthwise.
Place the peppers on the prepared baking sheet.
Broil the peppers on the prepared oven rack until charred, about 10-15 min.
Remove the peppers from the oven, and place them in a gallon-size resealable bag.
Let them rest for about 10 minutes.
Peel the char off the peppers, and let them cool fully.
Dice 2 pepper quarters into 1 1/2-inch pieces, equal to about 1/2 cup in total.
Chop the remaining 2 quarters into small pieces and set them aside.
In a food processor, add together the chickpeas, lemon juice, tahini, garlic, salt, and cumin.
Pulse the mixture for 2 minutes, scraping down the sides and bottom.
Add in the olive oil and the heaping 1/2 cup of the chopped peppers.
Pulse for 1 minute.
Add the water to thin the mixture and pulse for 1 minute.
Plate the hummus and make an indentation in the center portion.
Pour more of the olive oil into the indentation.
Top the hummus with the reserved small diced red bell peppers.
Garnish with the parsley and the red pepper flakes.
Serve with pita chips.
