Roasted Red Pepper Hummus
Roasted Red Bell Pepper Hummus! Chickpeas and red bells make a flavorful, simple dip that goes with chips or vegetables.
Servings 16 Ounces
- 15 ounces garbanzo beans (chickpeas) - one can drained (or cooked homemade)
- 2 ounces roasted red bell pepper - home roasted or jarred - you can use up to 4 ounces
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil - you may use up to 3 tablespoons to thin
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
If you'd like to roast your own pepper
Heat the broiler.
With tongs place the bell pepper on the top shelf turning often to get all sides blackened. When black, take it out of the oven.
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.
This recipe is simple to double or triple so buy ingredients according to how much dip you will need. This makes about 2-½ 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