Roasted Red Bell Pepper Hummus
Tired of basic hummus? This roasted red bell pepper hummus has a gorgeous red-orange color and a smoky, creamy taste, and it comes together in just 15 minutes.
Ingredients
- 800 g chickpeas canned, 28oz can, rinsed and drained
- 2 red bell peppers
- ½ lemon juice only
- 2 Tbsp tahini paste
- 2 garlic cloves mashed
- 2 Tbsp extra virgin olive oil
- sea salt to taste
Instructions
- How to roast red bell peppers:
- Rinse the red bell peppers.
- Remove the core and cut each pepper into 4 pieces.
- Place the slices skin-side up on a baking sheet. Slide them under the broiler and broil until the pepper skin has charred.
- While still hot, transfer them to a large bowl and cover it with a lid. Let them steam for 2-3 minutes.
- Peel them.
- Put all the ingredients in your food processor.
- Process on high speed for 5 minutes, until the hummus is extra-smooth.
- Add a little ice-cold water to make it as smooth as you like.
- Sprinkle some sweet paprika on top.
Notes
Give the tahini jar a good stir before measuring. At the end, add ice-cold water a tablespoon at a time until you reach the smoothness you want. Store in an airtight container in the fridge for up to 4-5 days; drizzle with a little olive oil before serving.