Roasted Red Pepper Hummus
I’m looking forward to making this roasted red pepper hummus again. It’s easy, and uses ingredients that I always have on hand.
Servings 2 cups
Calories 219kcal
Ingredients
- 1 lemon juiced
- ¼ cup Tahini
- 2 tablespoons olive oil plus more
- ½ teaspoon garlic minced
- ½ teaspoon cumin more or less, to taste
- ¼ teaspoon cayenne pepper more or less, to taste
- Kosher salt
- 1 15 ounce chickpeas
- ¾ cup roasted red bell peppers chopped
Instructions
- Place lemon and Tahini into a food processor and puree for 1 minute.
- Scrape down the sides of the processor and puree for another 30 seconds.
- Add 2 tablespoons of oil, garlic, cumin, cayenne, and salt.
- Process for 30 seconds. Scrape down the sides and puree another 30 seconds.
- Open the can of peas. Drain the liquid into a cup, then rinse and drain well.
- Add half of the peas to the processor and run for 1 minute.
- Add the remaining peas and process another 1-2 minutes or until smooth.
- Add all but 1 tablespoon of the peppers and process another 1-2 minutes. If the mixture is too thick, add a little bit of the reserved chickpea liquid, but not much.
- Serve topped with the reserved peppers plus a light drizzle of oil.
Nutrition
Calories: 219kcal | Carbohydrates: 15g | Protein: 7g | Fat: 18g | Saturated Fat: 2g | Sodium: 856mg | Potassium: 311mg | Fiber: 4g | Sugar: 1g | Vitamin A: 447IU | Vitamin C: 55mg | Calcium: 89mg | Iron: 2mg