Red Pepper Hummus

It’s hard to beat a delicious homemade hummus recipe! This version with roasted red peppers adds a richness and burst of flavor that will keep you coming back for more. One of the best things about hummus is how versatile it is. A few of the ways you can enjoy it include as a dip, spooned onto salad or veggies, or as a sauce for gluten-free pasta. 

Bell peppers contain an impressive amount of vitamin C with up to as much as six times as oranges. Bell peppers are also packed with vitamin A and beta carotene which can help boost the immune system, improve vision, and help protect the eyes against cataracts. They are also an excellent source of potassium, fiber, thiamine, beta-carotene, folate, zeaxanthin, and lycopene and have been shown to help prevent blood clot formation and reduce the risk of heart attacks and strokes.

Red Pepper Hummus

Ingredients:

2 medium-sized red peppers or 3/4 cup chopped jarred roasted red peppers (without citric acid, oil or vinegar)

1 1/2 cups cooked chickpeas (or 1 15 oz can, drained and rinsed)

2 garlic cloves, roughly chopped

1/2 tsp ground cumin

1/2 tsp paprika

3 tbsp lemon juice, to taste

Sea salt, to taste (optional)

2-3 tbsp water, more if needed

Cilantro or parsley, to serve

Veggie sticks (celery, carrot, cucumber), to serve (optional)

Directions:

Place an oven-rack about 5 inches from the broiler. Turn the oven broiler on.

Line a baking sheet with parchment paper. Core and slice peppers into large flat pieces. Align peppers on baking sheet, skin side up and broil on high for 10-15 minutes, until charred.

Remove the pepper from the oven, place in a bowl and cover the bowl tightly with plastic wrap. Wait for 10-15 minutes for the pepper skins to soften. Remove peppers from the bowl and gently peel off the skin. Roughly chop.

Add the chopped peppers to a food processor or blender together with chickpeas, garlic, ground cumin, paprika, lemon juice, sea salt (if using) and water. Blend until smooth.

Serve topped with chopped fresh cilantro or parsley and a sprinkle of paprika. 

Serves 2-3

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This item posted: 25-Sep-2020