Roasted Red Pepper Hummus-Taste&TellBlog

By srumbel

Traditional hummus with roasted red peppers added for extra flavor.
from tasteandtellblog.com

Ingredients

• 2 large red peppers (or about 1 cup jarred roasted red peppers)
• 1 can (15 oz) chickpeas
• 3 tablespoons tahini paste
• 2 tablespoons lemon juice
• 1 clove garlic, minced or grated
• 1 teaspoon salt
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• extra-virgin olive oil, for serving
• Pretzel Crisps, for serving

Details

Preparation time 30mins
Cooking time 80mins

Preparation

Step 1

Preheat the oven to 400°F. Line a baking sheet with foil and place the red peppers on the sheet.
Place in the oven for 20 minutes. Remove from the oven, turn the peppers over, and return to the
oven for another 20 minutes. The skins should be charred and the peppers slightly collapsed. If they
aren’t charred yet, continue to cook until they are.
2. Remove from the oven and place in a bowl. Cover tightly with plastic wrap. Let the peppers sit for
10-15 minutes, then using your hands, remove the skins, stem and seeds.
3. Drain and rinse the chickpeas. Using your fingers, gently remove the skin from each of the
chickpeas. (This does take a little bit of time, but your hummus is smoother. You can skip this step
if you don’t care if your hummus is super smooth.) Place the chickpeas in a food processor. Add
the tahini, lemon juice, garlic, salt, cumin and paprika. Process until smooth. Add in the roasted red
peppers, reserving a couple tablespoons for topping, and continue to process until they have been
fully incorporated.
4. Serve topped with a bit of extra-virgin olive oil