Red Pepper Hummus
Creamy hummus blended with a broiled red bell pepper and smoked paprika, for a sweet, smoky dip with only the faintest warmth.
Servings 12 servings
Calories 74kcal
Ingredients
- 2 cans chickpeas 15 oz, drained and rinsed
- 1 red bell pepper
- 2 cloves garlic minced
- 1/4 cup tahini
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon smoked paprika plus more for presentation
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Roast the bell pepper
- Turn on the oven broiler and line a baking pan with aluminum foil.
- Halve the bell pepper lengthwise, then remove the seeds and membrane.
- Place the pepper halves (skin side up) on the baking pan, then flatten them by pressing down on the halves.
- Broil the peppers for approximately 10 minutes, or until the pepper is blackened.
- Remove the pepper from the heat. Immediately place the halves in a zip-top bag and seal it, or put them in a bowl and cover it with a plate.
- Allow the pepper to rest for 10 minutes, then remove the halves and easily peel off the pepper’s skin.
- Coarsely chop the pepper.
Make the red pepper hummus
- Place all the ingredients, except the oil, into a food processor. Pulse blend until smooth.
- Slowly pour in the oil while pulse blending. Continue to pulse blend until the oil is fully combined into the hummus.
- Add additional salt and pepper to taste.
- Transfer the hummus to a bowl, then sprinkle it with a pinch of smoked paprika.
Notes
Short on time? Use one jarred roasted red pepper, patted dry, and skip the roasting.
For a little heat, use hot smoked paprika or add a pinch of cayenne.
Nutrition
Calories: 74kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 99mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 397IU | Vitamin C: 14mg | Calcium: 10mg | Iron: 0.4mg