Everybody loves Roasted Red Bell Pepper Hummus. Yes, the guys too.
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5 from 3 votes

Roasted Red Bell Pepper Hummus

Roasted Red Bell Pepper Hummus!  Chickpeas and red bells make a flavorful, simple dip that goes with chips or vegetables.
Course Appetizer
Cuisine Dip
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 16 Ounces
Calories 61kcal
Author Ginny McMeans

Ingredients

  • 15 ounces garbanzo beans (chickpeas) one can drained (or cooked homemade)
  • 8 ounces 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.
  • 2 tablespoons lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  • First - roast your 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 and scroll down a little bit - roasted fresh red bell peppers
  • 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.

Notes

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
It freezes really well so:
IF FREEZING:
Package in rigid sided containers and place in the freezer for up to 4 months.
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.
 

Nutrition

Serving: 2Ounces | Calories: 61kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Sodium: 75mg | Potassium: 111mg | Fiber: 2g | Sugar: 1g | Vitamin A: 450IU | Vitamin C: 19.1mg | Calcium: 15mg | Iron: 0.9mg