Roasted Garlic and Red Pepper Hummus
If you love hummus, and are looking to try a new variety, this garlic and red pepper is SO delicious.
- Prep Time: 10-15 minutes
- Cook Time: N/A
- Total Time: 10-15 minutes
Ingredients
Scale
- 1 large red bell pepper
- 3–5 cloves garlic
- 1 can of chickpeas
- 2–4 tablespoons lemon juice
- 1/4 cup tahini
- 3 Tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- pinch of cayenne powder
- salt to taste
Instructions
- Cut bell pepper in half and place, cut side down on a baking sheet
- Place unpeeled cloves of garlic on baking sheet as well
- move oven rack to 5-6 inches below broiler
- Place baking sheet in broiler and broil for 6-8 minutes. Keep and eye on it! Things happen very quickly in a broiler
- While your veggies are broiling, pulse chickpeas, lemon juice, tahini, oil, cumin and cayenne in food processor.
- After your veggies are done, remove them from the broiler, and peel. This should be really easy. The browned or blackened skin of your bell pepper should pull off like a thin, plastic sheet. The garlic should peel pretty normally, revealing a soft, slightly brown clove.
- Roughly chop veggies, and add to food processor
- Add more olive oil, or water if needed to get the correct consistency on your hummus to blend (too stiff hummus will probably result in you needing to scrape down the sides of your processor frequently)
- Continue processing hummus until smooth.
- If your food processor is like mine (wimpy), your red pepper will probably not blend in smoothly, leaving you with tiny pieces of red distributed through your hummus. It’s actually kind of pretty!
- Scrape hummus out of processor and serve as desired.
- Enjoy!