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!
CVFM-hummus

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

  1. Preheat oven to 450 degrees.
  2. Remove stems from bell peppers, rinse and pat dry.
  3. Place peppers on a lined baking sheet and roast for about 20-30 minutes, rotating every 10 minutes.
  4. Remove from oven, put in a large Ziploc or brown bag and seal shut. Allow to sit 15-20 minutes.
  5. Peel the black from the peppers and discard. Cut peppers in half, remove the seeds and discard.
  6. Chop the peppers into small pieces and set aside.

 Option two: Over a gas-burning stove

  1. Place peppers right on the flame of the stove. Rotate every few minutes until all sides are charred black.
  2. Remove from flame and put in a large Ziploc or brown bag. Seal shut. Allow to sit 15-20 minutes.
  3. Peel the black from the peppers and discard. Cut peppers in half, remove the seeds and discard.
  4. Chop the peppers into small pieces and set aside.

Make the hummus

  1. 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.
  2. Slowly drizzle in olive oil, allowing it to emulsify.
  3.  Store in refrigerator.

For more recipes like this, visit Kiwi & Carrot, produced by our food blogger, Sarah Romero.