Roasted Red Bell Pepper Hummus

Everybody loves Roasted Red Bell Pepper Hummus. Yes, the guys too. Chickpeas and red bells make a flavorful, simple dip that goes with chips or vegetables.

Everybody loves Roasted Red Bell Pepper Hummus.  Yes, the guys too. Don’t hesitate to serve it on game day – just call it something else – maybe Garbanzo Bean Dip.  I don’t know how I survived before being introduced to chickpeas.  One of the healthiest beans out there and as versatile as any other.  This dip is simple, flavorful and goes with chips or vegetables.  The sturdy pita chip works great and I really load it up. You can use bottled roasted red bell peppers or follow my directions and roast your own.  It is so easy.

Roasted Red Bell Pepper Hummus

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Yield: 2-1/2 cups

Serving Size: 1/4 cup

Ingredients

1 can (15 oz.) Garbanzo Beans, drained

1 red bell pepper or a jar of roasted red bell peppers

1 Tablespoon Tahini or cashew butter or almond butter (I have used all three at one time or another and I don't want you to go out and buy tahini for one Tablespoon.

Juice of 1 lemon

1 Tablespoon Coconut Oil

1/2 teaspoon Ground Cumin

1/2 teaspoon salt

1/4 teaspoon ground black pepper

This recipe is simple to double or triple so buy ingredients according to how much dip you will need. This makes about 2-1/2 cups.

Directions

First - roast you red bell pepper.

Heat the broiler.

With tongs place the bell pepper on the top shelf turning often to get all sides blackened. No kidding - to see a photo click here http://veganinthefreezer.com/2012/12/17/caribbean-bean-sauce

When black, take it out of the over.

Let cool and then rub off the blackened skin with a damp paper towel or peel with a paring knife if you are having trouble. Just grab an edge of the skin with the knife and peel off.

Now you just put everything into a Food Processor and process.

No need to pre-grind anything. It all blends together perfectly.

Turn off the processor and scrape the sides a couple of times during processing.

That is it.

It freezes really well so:

IF FREEZING:

Package in rigid sided containers as defined in my article http://veganinthefreezer.com/preparing-food-for-the-freezer

TO PREPARE AFTER FREEZING:

Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost.

Stir before serving with crackers and/or veggies.

http://veganinthefreezer.com/2013/12/23/red-bell-pepper-hummus/

 

Everybody loves Roasted Red Bell Pepper Hummus. Yes, the guys too. Chickpeas and red bells make a flavorful, simple dip that goes with chips or vegetables.


Comments

Roasted Red Bell Pepper Hummus — 11 Comments

  1. Pingback: Countdown to Game Day! | Fill yourself with Goodness, and you'll fill your World with Greatness

  2. Pingback: Roasted Red Bell Pepper Hummus | Ghee is Good

  3. this is my second time making it tonight. may i add that an addition of vinegar makes it absolutely perfect? :) i don’t have coconut oil so tonight i am trying without any oil :) hopefully that works out or i will just add a bit of water, but the vinegar should be enough help to blend it all well.

    • Oh Emillie! That makes me very happy! Yes, I think the vinegar would work too. I am glad you are not afraid to experiment. I think the oil adds to it so if you can add some olive oil (if you have it) that would be great. Let me know!

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