Making this Roasted Red Pepper Hummus at home is a breeze. It's rich, creamy, full of flavors, packed with protein and fiber. Not to mention, vegan, and gluten-free. Enjoy it as a snack with pita chips, vegetables, and tortilla chips or as a spread in sandwiches or wraps!!
Ingredients
- 1 Red Bell Pepper, deseeded and quartered lengthwise
- 1.5 cup cooked chickpeas or 1 (15oz) can chickpeas, drained and rinsed
- 1 jalapeno, deseeded and halved lengthwise
- ¼ cup onions, chopped
- 2 garlic pods, chopped
- ¼ cup tahini
- 3 tablespoon lemon juice
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ¼ cup extra virgin olive oil
- 2 tablespoon parsley, finely chopped
- Salt to taste
Instructions
- Arrange red pepper (skin side up) and jalapeno on a greased baking sheet.
- Place the baking sheet on the second oven rack from the broiler.
- Broil red peppers for about 10 minutes or until charred.
- Remove from the oven and set aside.
- In a blender or food processor with a blade attachment, combine together and pulse chickpeas, roasted peppers, jalapeno, olive oil, tahini, onions, garlic, lemon juice, and spices until smooth.
- Transfer to a serving bowl. Chill for about an hour before serving.
- Drizzle some more extra virgin olive oil on top and garnish with parsley and paprika.
- Serve with veggie strips, pita, tortilla chips, or crackers.
Recipe Notes
- Instead of broiling, you can also char red pepper directly over the flame using tongs. You get the same desired results.
- Use about 1 cup of jarred roasted red peppers instead to save time. Just start from Step 5 to make your hummus.
- Stays fresh in an airtight jar in the refrigerator for 4-5 days.
