Roasted Red Pepper Hummus
Mix together roasted red bell peppers, tahini, garlic and olive oil and you've got a smokey red pepper hummus that is not only healthy, but also delicious!
Servings 8
Calories 160kcal
Ingredients
- 1 red bell pepper
- 3 tablespoon plus 1 ½ teaspoon extra virgin olive oil divided
- ¾ teaspoon salt
- 15 oz canned garbanzo beans drained of liquid
- 2 garlic cloves
- ⅓ cup tahini
- ¼ cup lemon juice
- ¼ teaspoon ground black pepper
- ¼ teaspoon hot sauce optional
- 1 green onion diced
Instructions
- Preheat oven to 400ºF
- Coat bell pepper with 1 teaspoon olive oil and place on a roasting pan.
- Roast for 20 minutes, flip over and roast again for 20 more minutes.
- Remove from the oven and allow peppers to cool, about 20 minutes.
- You can also roast your peppers over a gas burner or outside in a grill.
- Peel off the charred skin from your roasted pepper. Remove stem and seeds and discard.
- Coarsely chop bell pepper, reserving 1 teaspoon of finely chopped bell pepper for garnish.
- Add remaining peppers to the bowl of a food processor and purée until smooth with garbanzo beans, garlic, tahini, lemon juice, 3 TBS olive oil, ground pepper and hot sauce (optional).
- Spread hummus into a shallow serving bowl and garnish with ½ teaspoon olive oil, reserved chopped red bell peppers and diced green onions.
- Serve chilled or at room temperature.
Notes
Serve with pita chips, flat bread, or crudités.
TO STORE: Store any leftover hummus in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months. It might need remixing when thawed. It might also dry out and will need additional olive olive.
Nutrition
Calories: 160kcal | Carbohydrates: 11g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 374mg | Potassium: 170mg | Fiber: 3g | Sugar: 1g | Vitamin A: 496IU | Vitamin C: 23mg | Calcium: 37mg | Iron: 1mg
