Roasted Pepper Hummus
Try this Roasted Bell Pepper Hummus for the perfect dip or spread. Easy to make, loaded with flavor, and great for snacking!
Equipment
Ingredients
- 3 bell peppers
- 1 tablespoon olive oil
- 15 oz can no-salt-added chickpeas drained
- 2 cloves garlic
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice approx 1 lemon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 425 degrees.
- Cut the bell peppers in half and clean out the seeds and membrane.
- Place the pepper halves on a foil-lined baking sheet. (or spray baking sheet).
- Roast the peppers for 15 - 20 minutes, until the skin is dark and the peppers have collapsed.
- Once the roasted peppers have cooled, peel off the skin.
- Combine 1 Tbsp. olive oil, chickpeas, garlic, tahini, lemon juice, salt and pepper in a large capacity food processor or blender. Blend until smooth. Add cooled peppers and blend until smooth. If hummus is too thick, add some of the reserved liquid from the chickpeas.
- Transfer to serving dish and serve with cut veggies.
Notes
You don't have to use red bell peppers, I know you will see Roasted Red Pepper Hummus in stores, but you can use any bell pepper you have on hand!
In this recipe I used a variety...yellow, orange and red.
Nutrition
Calories: 139kcalCarbohydrates: 19gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 152mgPotassium: 274mgFiber: 5gSugar: 5gVitamin A: 1415IUVitamin C: 60mgCalcium: 36mgIron: 2mg
Tried this recipe?Let us know how it was!