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Roasted Red Pepper Hummus
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Enjoy this easy, vegan, budget-friendly Roasted Red Pepper Hummus with lots of flavor and meal possibilities.

Servings: 4
Author: Elaine Watkins | Food and Living Coach
Ingredients
  • 1 Can Chickpeas (Drained)
  • 1/4 Cup Tahini
  • 1 Red Pepper (Quartered, stem and seeds removed)
  • 1-2 Cloves Garlic (Skin and scar removed)
  • 1/4 Teaspoon Cumin
  • 1/4 Teaspoon Smoked Paprika
  • Juice from 1/2 Lemon
Optional
  • Salt and Pepper (To taste)
  • 1 Hot Pepper (Destemmed)
Instructions

  1. Preheat your oven to 350, line a cookie sheet with either parchment paper or a Silpat mat, and prepare your ingredients.

  2. Lay out your red pepper quarters and garlic cloves on the cookie sheet and put in the oven (lower shelf preferred) for 10 minutes, then flip and finish cooking for roughly 10 more minutes or until slightly browned.

  3. Once done, remove from the oven and allow to cool until you can remove the pepper skin.

  4. After removing the pepper skin, place all ingredients in your blender or processor and blend until you reach your preferred consistency and serve.

Recipe Notes
  1. For a spicy flavor, add a raw or roasted Serrano or Jalapeno pepper. I usually just cut off the stem and throw the rest into the oven to blister before moving to the blender. You might prefer removing the seeds and inside white flesh for a milder heat.
  2. If you decide to remove bean skins, add roughly 5-10 minutes to completion time.