Roasted Red Pepper Hummus - Little Sunny Kitchen

Go Back

Recipe Image

Notes

Nutrition Label

–+ servings

Prep Time 15

Cook Time 5

Total Time 20

Turn the broiler on, then slice the bell pepper into flat slices and make sure to remove the core and seeds. Then place on a sheet pan skin side up (I lined with foil for easy clean up). Place close to and under the broiler for 5 minutes or until the skin starts to char.
Remove from the oven and place in a glass bowl and cover with plastic wrap. Or place in a Ziploc bag and seal. Wait for 5 minutes, then when the peppers are cool enough to handle with your hands, peel the skins off.

Place the peppers in a jug of a food processor. Add the rest of the ingredients, and blend until smooth (for good 5 minutes). Add a small amount of water while the blender is running if the hummus is too thick. Taste the hummus, and adjust seasonings to your preference (salt, garlic, lemon).
Serve in a bowl, garnish with chopped roasted bell peppers, a drizzle of extra virgin olive oil, sesame seeds, or everything seasoning, and chopped parsley. Serve with pita chips, or use as a spread in sandwiches or wraps.

Add More Salt As Needed - You may need to add additional salt to this recipe, depending on how the chickpeas were cooked or canned. Taste the red pepper hummus before serving, and season to taste.
Use Jarred Peppers - Jarred roasted red peppers are an excellent convenience food and can be used to make hummus. You’ll want to use between ¾ cup and 1 cup of jarred peppers for this recipe.
Make it Spicy - As written, this recipe is flavorful, but not spicy. If you like spicy hummus, add a pinch of cayenne pepper.