Today I have a roasted red pepper hummus for you. This is one of my favorite recipes and I use this often. I use it on sandwiches, bagels, or as a dip for vegetables. Either way, it is yummy. It is also easy to make. It requires a little prep but so worth it. You can also opt for store-bought roasted red peppers if you don’t have the time to prep fresh Roasted peppers. Either way is fine and tastes delicious. I’ve made it both ways also. Here are the Ingredients.
1 red bell pepper ( or 1 from jarred store bought)
1 bowl with fitted lid
1 can of chickpeas, drained and rinsed well
2 cloves of garlic, roughly chopped
1/4 cup tahini ( make sure it is the runny kind) but use what you have on hand if you don’t have the other
Juice of 1/2 lemon
salt and pepper to taste
- Turn your stove on (gas stove) and place the pepper on the direct flame. Using tongs turn the pepper over until all sides are charred. Place in the bowl and attach the lid and set aside to cool. About 20 minutes. If you don’t have a gas stove you can do this by turn on the broiler of your oven and let it char on all sides being careful to turn the pepper to char all sides. If you don’t want the trouble you can use store bought peppers.
- When the pepper is cool, use a spoon to scoop off most of the skin and the seeds from inside the pepper.
- In a food processor combine the chickpeas, garlic, tahini, salt and pepper, lemon juice and the roasted red pepper. Blend until you get a smooth consistency.
- Check for seasoning and adjust to taste.
- Scoop into a container and chill until ready to use.