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 here https://cuisinewithme.com/hummus, 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!
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 this one https://amzn.to/3ngv4dG
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…!
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.