Description
Smooth creamy roasted red pepper hummus is a delicious, flavourful, vegan and gluten-free dip. This healthy appetizer is easy to make with a few ingredients.
Ingredients
- 1 large red bell pepper, halved, stems and seeds removed
- 1 (400 ml) can chickpeas, drained (reserve 5 tablespoons of the liquid and some chickpeas for garnish)
- 1/4 cup tahini sesame paste
- 4 tablespoons extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 large clove of garlic, roughly chopped
- 1 teaspoon paprika
- 1/2 teaspoon salt
- roasted sesame seeds, for garnish
Instructions
- Preheat oven to 450 F.
- Line a quarter sheet baking pan with parchment paper and lay the halved red peppers cut side down. Roast for 15-20 minutes until the skins are blackened and have collapsed. Allow the red peppers to cool for a few minutes until cool enough to handle. You can discard the blackened skin if you prefer. Then, chop up up the pepper into small pieces.
- Place chopped red pepper, chickpeas, reserved liquid, tahini, olive oil, lemon juice, garlic, paprika and salt, in a blender or food processor. Puree until well blended and creamy.
- Pour into a bowl and drizzle some olive oil on top. Garnish with reserved chickpeas, roasted sesame seeds, and a sprinkle of paprika.
Notes
How to serve: You can serve this roasted red pepper hummus as a dip or spread in almost any kind of bread. Some of my favourites are sourdough crackers, pita bread, naan flatbread, or sourdough. Or keep this snack completely gluten-free by serving it with fruit and veggies.
How to store: Store roasted red pepper hummus in an airtight container in the refrigerator for 7-10 days.
How to freeze: You can freeze hummus in an airtight container for up to 3 months in the freezer. To serve, let it thaw in the refrigerator until ready to serve.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dips
- Method: Blender
- Cuisine: Lebanese