Roasted Red Pepper Hummus
Creamy roasted red pepper hummus made with roasted garlic, fresh garbanzo beans, and smoke paprika.
- 2 red bell peppers
- 4 cloves garlic
- 1 can garbanzo beans 15.5oz
- 1/3 cup tahini
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Zest and juice of 1 lemon
- 1 tsp kosher salt
- 1/4 tsp black pepper
- Preheat oven to 425 degrees F.
- Cut red bell peppers into quarters (make sure to scoop out the seeds). Place on a baking sheet with 4 cloves of garlic and drizzle lightly with olive oil. Roast for 25-30 min until slightly blackened, flipping half-way. Place the red peppers and garlic in a bowl covered with plastic wrap until fully cooled. Once cooled, peel the peppers and garlic.
- To a food processor or blender add garbanzo beans, roasted red peppers and garlic, tahini, olive oil, smoked paprika, lemon juice, lemon zest, salt , and pepper. Blend until smooth.
- Top with a drizzle of olive oil, red pepper flakes, a sprinkling of smoked paprika, and fresh parsley. Place in refrigerator for at least 2 hours prior to serving.
u003cliu003eMake sure you cover the bowl with the roasted peppers until fully cooled. This makes it easy to remove the skin from the pepper.u003c/liu003e