Roasted Red Pepper Hummus
Servings: 6
Ingredients
- 1 large red bell pepper cut in half and seeded
- 1 15.5- oz. can chickpeas rinsed and drained, liquid reserved
- 2-3 T. reserved chickpea liquid
- 1/3 c. tahini
- 5 T. extra virgin olive oil
- 3 T. fresh lemon juice
- 2 garlic cloves
- 1 t. ground cumin
- Sea salt to taste
To Serve:
- 1 large red bell pepper top removed, and seeds and ribs removed*
- Smoked paprika for garnish
- Vegetable crudités and/or gluten-free or regular pita wedges
- *Optional: Finely chop the edible portion of the red pepper top for garnish
Instructions
- Place top oven rack in the center position and pre-heat oven to 450°F. Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking mat.
- Arrange the red pepper halves cut side down on the prepared baking sheet and place in the pre-heated oven. Roast until the skin starts to turn black and blister, approximately 30 minutes.
- Remove the baking sheet from the oven and carefully transfer the hot pepper halves to a heat-resistant bowl and cover tightly with foil or a plate. Set aside.
- Once cool enough to handle, gently remove and discard the blackened skin from the pepper under running water. Set aside.
- While the peppers are cooling, add the chickpeas and two tablespoons of the liquid to a high-speed blender or a food processor and process for approximately 1 minute. Add the remaining liquid, if necessary.
- Add the roasted red pepper and the remaining ingredients and process for 2-3 minutes or until the mixture is smooth and creamy. If desired, add additional chickpea liquid to achieve a thinner consistency.
- Transfer the hummus to the red pepper shell and garnish with finely chopped red pepper and some smoked paprika. Serve immediately with vegetable crudités and gluten-free (or regular) pita wedges. Enjoy!
Notes
To remove the blackened skin from the roasted peppers, do not place them in a plastic freezer bag because the bag may melt from the high temperatures. Instead, place the hot roasted peppers in a heat-resistant bowl, then cover tightly with foil or a large plate to seal in the steam. The skin will peel right off after several minutes.
Time-Saving Tip: Use ¾ cup jarred red bell peppers instead of roasting the peppers yourself.
If going to the effort of roasting the red peppers, prepare several at the same time. Cover the unused portion in oil and store in an airtight container in the refrigerator for 1-2 weeks.
If going to the effort of roasting the red peppers, prepare several at the same time. Cover the unused portion in oil and store in an airtight container in the refrigerator for 1-2 weeks.