Roasted red pepper hummus
An irresistible dip or spread loaded with fiber, protein, and extra vitamins from the red bell pepper. Smoked paprika adds a hint of smokiness.
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.
Serving: 2tbsp | Calories: 71kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 197mg | Potassium: 83mg | Fiber: 2g | Sugar: 1g | Vitamin A: 354IU | Vitamin C: 13mg | Calcium: 16mg | Iron: 1mg