Hummus is a tasty way to get your daily legumes, providing a good amount of fiber and plant protein. I have already shared my basic hummus recipe, but to spice things up a bit, you can add a wide variety of herbs or spices to it. Or, like in this roasted red pepper hummus, add some vegetables for an extra kick of vitamins and phytonutrients!
Technically a fruit, red peppers are an excellent source of vitamins A and C. A half cup of raw red pepper provides you with 47 percent of your daily recommended intake of vitamin A and 159 percent of your vitamin C. It also boast a long list of other nutrients such as calcium, vitamin E, iron, potassium, magnesium, Beta-carotene, vitamin B6, folate, niacin, riboflavin, vitamin K!…
I like to make this from fresh bell peppers that I roast myself. This article is an excellent guide on how to roast peppers. https://toriavey.com/how-to/roasted-bell-peppers/
You can use jarred peppers if you are short on time, though. Just look for brands that have the fewest ingredients, such as Botticelli.
Serve this roasted red pepper hummus as a dip for vegetables or pita chips, use as a spread for sandwiches, or eat a couple of spoons on their own just because…!
Check out our other recipes:
Roasted red pepper hummus
- 1 can Cooked chickpeas 15 oz can, drained and rinsed
- 1 ea Red bell pepper roasted (or 3/4 cup of jarred roasted pepper)
- 1 clove Garlic chopped
- 2 tbsp Tahini
- 1 tbsp Extra virgin olive oil
- 1 tbsp Lemon Juice
- 1/2 tsp Kosher salt
- 1/4 tsp Smoked paprika
- 1/4 tsp Cayenne pepper
- 1 tbsp Extra virgin olive oil for serving
- 1 pinch Sumac for serving
- Roast bell pepper on a parchment lined baking sheet at 400°F for about 40 minutes, turning at regular intervals so their skin gets charred on all sides (Note: you may want to roast several peppers at once, they will keep very well and can be used in other dishes and salads).
- Place bell pepper in a glass bowl and cover. Let cool for at least 15 minutes. Once cool enough to handle, remove the skin and seeds.
- Place all ingredients in a food processor, and blend until smooth, stopping to scrape the sides of the bowl from time to time.
- Taste and adjust seasonings. If you wish to adjust the consistency you can add water, olive oil, or reserved liquid from the can of chickpeas.
- Transfer to a serving bowl. Drizzle a tablespoon of olive oil on top and sprinkle with sumac.