Fresh-Roasted Sweet Red Pepper Hummus Recipe

Name: Fresh-Roasted Sweet Red Pepper Hummus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large sweet red peppers; 2 (15 ounce) cans chickpeas, rinsed and drained; ⅓ cup lemon juice; 3 tablespoons tahini; 1 tablespoon olive oil; 2 garlic cloves, peeled; 1 ¼ teaspoons salt; 1 teaspoon curry powder; ½ teaspoon ground coriander; ½ teaspoon ground cumin; ½ teaspoon ground red pepper

Servings: persons

2 large sweet red peppers
2 (15 ounce) cans chickpeas, rinsed and drained
⅓ cup lemon juice
3 tablespoons tahini
1 tablespoon olive oil
2 garlic cloves, peeled
1 ¼ teaspoons salt
1 teaspoon curry powder
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon ground red pepper

1
Broil peppers in oven, 4 in from heat until skin blisters, about 5 minutes.
2
With tongs, rotate peppers a quarter turn.
3
Broil and rotate until all sides are blistered and blackened.
4
Immediately place peppers in a bowl.
5
Cover and let stand 15-20 minutes.
6
Peel off and discard skin.
7
Remove stems and seeds.
8
Place the peppers in a food processor.
9
Add chickpeas, lemon juice, tahini, oil, garlic, and seasonings.
10
Cover and process until blended.

213

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large sweet red peppers, 2 (15 ounce) cans chickpeas, rinsed and drained, ⅓ cup lemon juice, 3 tablespoons tahini, and more.

Yes, Fresh-Roasted Sweet Red Pepper Hummus falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fresh-Roasted Sweet Red Pepper Hummus

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