Roasted Red Pepper Hummus
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Category
Dip
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Cusine
American
What do you need?
How to make?
Ingredients
1 1/2 medium red bell peppers
1 can chick peas, drained and rinsed
3 Tbsp fresh lemon juice
3 Tbsp tahini
2 cloves garlic
1/2 tsp salt
1/4 tsp cumin
2 Tbsp olive oil
Parsley and red pepper flakes
Directions
Line a cookie sheet with foil, core and seed peppers then slice into quarters . Align peppers on baking sheet and set an oven rack two levels below broiler . Broil peppers 10 - 15 minutes until nicely charred. Remove from oven and transfer peppers to a gallon size resealable bag, seal bag and let rest 10 minutes. Peel peppers, cool completely then dice one of the peppers into 1 1/2 - inch pieces . Chop remaining 1/2 pepper into small pieces, set aside. To a food processor add chick peas, lemon juice, tahini, garlic, salt and cumin. Pulse 2 minutes, then scrape down sides and bottom of processor. Add olive oil and heaping 1/2 cup chopped peppers . Pulse 1 minute, then add 1 tbsp water to thin and pulse 1 minute longer . Plate and make wide indentation in center portion of hummus, top with additional olive oil if desired and top with remaining small diced red bell peppers. Optionally garnish with parsley and red pepper flakes. Serve with pita chips or veggies. Store hummus in an airtight container in refrigerator.