Since going vegan last year, Hummus has become one of my go to’s. I love all the many ways you can use hummus. I have replaced mayonnaise on a sandwich with hummus, or dd some flavor to a salad.
Smoky Roasted Red Pepper Hummus
Ingredients
- 2 red bell peppers rinsed and cleaned
- 2 14.5 oz cans garbanzo beans/chickpeas drained
- 1/4 cup extra-virgin olive oil
- 4 tbsp tahini
- freshly squeezed juice of 1 lemon juice or more to taste
- 1 1/3 tablespoon of minced garlic
- 2 tsp pink himalayan salt or more to taste
- 1 tsp ground cumin
- 1 tsp cayenne pepper
- 1/4 tsp smoked paprika or more to taste
- Red pepper flakes for topping
Directions
- Preheat the oven to 400F and line a baking sheet with parchment paper. Wash the bell peppers and place them on your prepared baking sheet. Roast for 25-30 minutes or until soft and charred. While they’re still hot, place them into a ziplock bag to steam. After 10 minutes, peel, stem and seed. Skip this if using jarred red peppers but drain your jarred peppers before moving onto the next step!
- Chop the roasted red peppers and add them to a food processor, add in the chickpeas and pulse several times. Add in the olive oil, tahini, lemon juice, garlic, salt, cumin, and smoked paprika. Pulse until the mixture turns into a thick paste. Taste and adjust seasonings if desired. For a thinner hummus, add in 1 tbsp of water (or more).
- Transfer the hummus to a serving bowl and top with diced red peppers, chickpeas, red pepper flakes, or your favorite toppings. Store any leftovers covered in the refrigerator for up to 3 days.
I love this hummus with tortilla chips or roasted pita bread but you can also serve it as an accompaniment to roasted or raw veggies, grilled fish or grilled chicken, and my favorite-falafel! If you love toppings you can go wild and top your hummus with tomatoes, caramelized onions, sautéed mushrooms, olives, or pine nuts.
Do you like hummus?