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.
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 16 Ounces
- 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
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.
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:
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.
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