Roasted Pepper Hummus
This Roasted Red Pepper Hummus is a delicious and flavorful twist on the classic Middle Eastern dip. Roasting the red bell pepper adds a wonderful smoky sweetness that perfectly complements the creamy chickpeas, tahini, and lemon juice.
Servings: 48 servings
Equipment
- 1 Food processor
- 1 Baking Sheet
Ingredients
- 5 NatureSweet® mini bell peppers
- 1/3 cup extra virgin olive oil
- 1 can garbanzo beans chickpeas, strained & rinsed
- ½ teaspoon cumin
- ¼ teaspoon paprika
- 1 teaspoon sea salt
- ½ tablespoon minced garlic
- ¼ cup fresh lemon juice
- ¼ cup tahini
Instructions
Roast the Mini Peppers
- Preheat your oven to 450°F (230°C).
- Wash the peppers and place it on a baking sheet.
- Roast for 20-30 minutes, or until the skin is blackened and blistered, turning occasionally.
- Remove the peppers from the oven and place it in a bowl. Cover the bowl with plastic wrap and let it steam for 10-15 minutes. This will make it easier to peel.
- Once cooled, peel off the blackened skin.
Blend the Hummus
- In a food processor or high-powered blender, combine the roasted red pepper, garbanzo beans, cumin, paprika, sea salt, minced garlic, lemon juice, and tahini.
- While blending, slowly drizzle in the extra virgin olive oil until the hummus is smooth and creamy.
- Blend for 2-3 minutes, scraping down the sides as needed, until you reach your desired consistency.
- Transfer the hummus to a serving bowl.
- Drizzle with additional olive oil and sprinkle with paprika, if desired.
- Serve immediately with pita bread, fresh vegetables, or crackers.
Video
Nutrition
Calories: 22kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 49mg | Potassium: 14mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 93IU | Vitamin C: 4mg | Calcium: 2mg | Iron: 0.1mg