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96% would make again

Roasted Red Pepper Hummus

by Jordan Kennafeatured in Hummus 4 Ways

Ingredients

for 8 servings

  • 2 bell peppers, seeded and quartered
  • 14 oz chickpeas (395 g), 1 can
  • 1 clove garlic
  • 3 tablespoons tahini sauce
  • 2 tablespoons lemon juice
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons extra virgin olive oil

Nutrition Info

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    Calories 144
    Fat 6g
    Carbs 17g
    Fiber 4g
    Sugar 4g
    Protein 5g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 400˚F (200˚C).
  2. Place the peppers on a parchment paper-lined baking sheet and roast for 20-25 minutes, until peppers are fragrant and the skin has charred.
  3. Allow peppers to cool before peeling away the charred skin.
  4. Add roasted peppers, chickpeas, garlic, tahini, lemon juice, smoked paprika, salt, and pepper to the bowl of a 2-quart food processor. Blend until smooth.
  5. While blending, slowly add in the olive oil until hummus is creamy and smooth.
  6. Garnish with finely chopped bell pepper and a drizzle of olive oil.
  7. Enjoy!