Roasted Red Pepper HummusCourse: Snacks
Add some creamy roasted red pepper to your salad bowls and more!
1 – 15 oz can chickpeas, rinsed and drained
3-4 mini red peppers
1 garlic clove, minced
1 tsp salt
3 Tblsp lemon juice
2 Tblsp tahini
⅓ cup olive oil
- Roast your red peppers. Preheat oven to 500 degrees and line a pan with foil. Place whole pepper on foil and roasted for 20 min, turning once. Remove from oven when outer skin of pepper looks charred. Immediately wrap foil like a tent around peppers. Let them steam for 20 minutes. Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds. Discard the stems, peels, and seeds.
- Drain chickpeas (reserve ½ the can juices if you are avoiding oil to use as oil substitute).
- Rinse well. Put chickpeas in blender in food processor or blender.Put all remaining ingredients in food processor or blender (including your skinned and cooled down roasted peppers). I always put the oil last.
- Blend! You will need to stop and stir a few times during blending.
- Eat or Refrigerate!