from 1 vote
Roasted Red Pepper Hummus Recipe
An easy recipe for creamy homemade hummus with roasted red pepper.
Israeli, Lebanese, Pakistani
High-speed blender or food processor
red bell pepper
(or a 15 oz can, drained and rinsed)
Cut the bell pepper in half and remove the seeds.
Place the pepper on a baking sheet, cut side down, and roast under the broiler in the oven until the pepper’s skin is black and blistered.
Place the pepper in a bowl and cover with a clean dish towel.
In a blender or food processor, blend the lemon juice, garlic, and salt.
Add the tahini and blend until it is thick and smooth.
Add the ice water while the blender/food processor is running and continue to blend until the tahini is light colored and fluffy.
Peel the bell pepper and roughly chop.
Add the bell pepper, cooked chickpeas, and cumin to the blender/food processor and blend until smooth.
While running, drizzle in the olive oil until combined.
Refrigerate or serve immediately.
If you prefer a plain or different flavored hummus, just leave out the red bell pepper.
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