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Creamy Roasted Red Pepper Hummus

Ingredient List

4 garlic cloves
1 Lemon, Juiced
2 tablespoons minced red or white onion
¼ cup fresh parsley
¼ teaspoon paprika
dash of coriander
Pinch of Cayenne pepper
2 teaspoons sesame oil or olive oil
1.5 cups chickpeas, drained and rinsed if using canned
1/8 cup tahini
1/8-1/4 cup Water
1 roasted red pepper**
Salt to taste (optional)
1/4 tsp pepper

Directions

Combine garlic, lemon juice, red onion, parsley, cayenne, paprika, coriander, salt, pepper and sesame oil in a food processor and blend.  Add chickpeas, tahini and  roasted red pepper.  Blend until smooth.  Add water if needed for desired texture.  Serve.

**To make a roasted red pepper,  Preheat oven to 400 degrees F.  Place whole peppers on a baking sheet and brush lightly with avocado oil.  Bake 20  minutes, turning half way through until skins are charred and soft.  Place in a bowl and cover to allow them to steam, which enables you to easily remove the skin.  Let steam for about 15 minutes.  Skins should pull right off using hands.  Let cool completely before using in hummus.

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