Roasted Red Pepper Hummus
A smoky chickpea hummus blended with a freshly broiled and peeled red bell pepper, garlic, tahini, and lemon juice, with an optional cayenne kick. A plant-based dip for veggies or homemade baked corn chips.
From The How Not to Age Cookbook
- Prep
- 10 min
- Cook
- 15 min
- Total
- 40 min
- Yield
- 6 to 8 servings
- Category
- Dip
- Cuisine
- Middle Eastern
Nutrition (estimated)
per about 1/3 cup- Calories
- 130 kcal
- Protein
- 6 g
- Fat
- 6 g
- Carbs
- 16 g
- Fiber
- 5 g
- Sugar
- 2 g
- Sodium
- 40 mg
Ingredients
- red bell pepper
- garlic
- chickpeas
- tahini
- lemon juice
- cayenne pepper
- parsley
Instructions
- Broil pepper 8 inches from heat ~15 min, turning, until blistered (or char over a gas flame). Steam in a covered bowl 15 min; rub off skin, remove stem and seeds.
- Process garlic, chickpeas, and tahini until ground. Add lemon juice, cayenne, and roasted pepper; blend smooth (add water 1 tbsp at a time if needed).
- Scrape into a bowl, garnish with parsley. Keeps 4 days refrigerated.