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Hearty Roasted Red Pepper Hummus

Name: Hearty Roasted Red Pepper Hummus
Prep time: 10 min
Total time: 10 min
Ingredients: 1 15-ounce can chickpeas, drained and rinsed; 1/4 teaspoon cumin; 2 tablespoons olive oil; 3 tablespoons tahini; 3 tablespoons fresh lemon juice; 1/2 teaspoon salt; 1/4 teaspoon red pepper flakes; 1 1/2 cups store-bought fire-roasted red bell peppers, drained and patted dry; 1 tablespoon chopped fresh parsley; 2 cloves of garlic, minced

A scrumptious and wholesome hummus made with fire-roasted red bell peppers, chickpeas, and tahini, beautifully flavored with lemon, garlic, and cumin. Ideal as a dip or spread for parties or afternoon snacking.



10 min

TOTAL TIME

233

CALORIES

$0.75

PER SERVING

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Ingredients

10 INGREDIENTS

6 SERVINGS

15 oz canned chickpeas

3 tbsp fresh lemon juice

1/2 tsp salt

1/4 tsp red pepper flakes

1 1/2 cups fire roasted red bell peppers

drained and patted dry

Directions

9 STEPS

10 min

PREP TIME

10 min

TOTAL TIME

Prepare the fire-roasted red bell peppers by draining, patting dry with a paper towel, and then dicing them into 1/2-inch pieces. Set aside.

In a food processor, combine the chickpeas, lemon juice, tahini, minced garlic, salt, and cumin. Process for 2 minutes until smooth.

Scrape down the sides and bottom of the food processor to ensure even blending.

Add olive oil and 1 cup of the diced roasted red bell peppers to the food processor. Pulse for 1 minute.

Add 1 tablespoon of water to thin out the hummus, and pulse for another minute. Adjust the consistency according to your preference by adding more water if necessary.

Transfer the hummus to a serving plate and make a shallow well in the center. Drizzle with additional olive oil, if desired, and top with the remaining 1/2 cup diced red bell peppers.

Garnish the hummus with chopped fresh parsley and red pepper flakes before serving.

Serve the roasted red pepper hummus with pita chips, fresh vegetables, or your favorite snacking accompaniments.

Store any leftover hummus in an airtight container in the refrigerator for up to 5 days.