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.
Servings: 12
Calories: 71kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 2tbsp | Calories: 71kcal | Total Carbohydrate: 6g | Protein: 2g | Total Fat: 4g | Saturated Fat: 1g | Sodium: 197mg | Potassium: 83mg | Dietary Fiber: 2g | Total Sugars: 1g | Vitamin A: 354IU | Vitamin C: 13mg | Calcium: 16mg | Iron: 1mg | Includes Added Sugar: 0g