Description
A creamy and smoky dip made from roasted red peppers, chickpeas, and tahini, perfect for gatherings and sharing.
Ingredients
Scale
- 2 cups roasted red peppers (jarred or homemade)
- 1 can (15 oz) chickpeas, drained
- 1/4 cup tahini
- 2 cloves garlic, minced
- 2 tablespoons lemon juice (freshly squeezed)
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare the Peppers: Preheat your oven to 450°F (230°C). Place whole peppers on a baking sheet and roast for 30-40 minutes until charred and blistered. Cover with a towel for 10 minutes to steam, then peel and remove seeds.
- Blend the Ingredients: In a food processor, combine the roasted red peppers, drained chickpeas, tahini, minced garlic, and lemon juice. Add salt and pepper to taste.
- Emulsify into Creaminess: While the processor is running, slowly drizzle in the olive oil until you reach the desired consistency. Add water if too thick.
- Taste and Adjust: Taste your hummus and adjust with more salt, lemon juice, or a pinch of cayenne if desired.
- Serve with Love: Transfer the hummus to a bowl, drizzle with olive oil, and sprinkle with fresh herbs or paprika. Serve with pita bread, veggies, or crackers.
Notes
For added flavor, roast some garlic alongside the peppers to mellow its bite.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 200
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: hummus, dip, roasted red pepper, vegan appetizer