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 minutesminutes
Cook Time 5 minutesminutes
Total Time 25 minutesminutes
Servings 16Ounces
Calories 61kcal
Author Ginny McMeans
Ingredients
15ouncesgarbanzo beans (chickpeas) - one can drained (or cooked homemade)
2ouncesroasted red bell pepper - home roasted or jarred - you can use up to 4 ounces
2tablespoonstahini
2tablespoonslemon juice
1tablespoonextra virgin olive oil - you may use up to 3 tablespoons to thin
½teaspoonground cumin
½teaspoonsalt
¼teaspoonblack pepper
Instructions
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.
Hummus instructions
Put everything into a Food Processor and process it. 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.
Video
Notes
This recipe is simple to double or triple so buy ingredients according to how much dip you will need. This makes about 2-½ cupsIt 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.