This Roasted Red Pepper Hummus combines sweet bell peppers with chickpeas and spices for a fresh and healthy after-school snack. Eat with sliced veggies or pita chips!
Ingredients: *Makes about 3 cups
- 2 [15-oz.] cans chickpeas
- 2 red bell peppers
- Juice from 2 1/2 lemons
- 6 Tbsp. tahini
- 1/2 tsp. Kosher salt
- 3 garlic cloves, minced
- 1/4 tsp. paprika
- 1/4 tsp. hot sauce (more or less for desired heat)
- 2 Tbsp. extra-virgin olive oil
- Salt and pepper to taste
- Fresh veggies, pita chips, etc. for dipping
*Note: Save time and buy pre-roasted bell peppers in the bottle. Drain liquid and use in place of red peppers.
Instructions:
Roast the peppers
Option one: In the oven
- Preheat oven to 450 degrees.
- Remove stems from bell peppers, rinse and pat dry.
- Place peppers on a lined baking sheet and roast for about 20-30 minutes, rotating every 10 minutes.
- Remove from oven, put in a large Ziploc or brown bag and seal shut. Allow to sit 15-20 minutes.
- Peel the black from the peppers and discard. Cut peppers in half, remove the seeds and discard.
- Chop the peppers into small pieces and set aside.
Option two: Over a gas-burning stove
- Place peppers right on the flame of the stove. Rotate every few minutes until all sides are charred black.
- Remove from flame and put in a large Ziploc or brown bag. Seal shut. Allow to sit 15-20 minutes.
- Peel the black from the peppers and discard. Cut peppers in half, remove the seeds and discard.
- Chop the peppers into small pieces and set aside.
Make the hummus
- Combine all ingredients except the olive oil in a food processor. Pulse for two minutes. *If you like little chunks of pepper in your hummus, set aside 1/4 of one roasted pepper, chop into small pieces and stir in after hummus is mixed.
- Slowly drizzle in olive oil, allowing it to emulsify.
- Store in refrigerator.
For more recipes like this, visit Kiwi & Carrot, produced by our food blogger, Sarah Romero.