Roasted Red Pepper Hummus

1. 1

   Preheat oven to 375 degrees.

2. 2

   Place red bell pepper on a sheet pan and roast, turning every 5 minutes or so until the skin is blackened.

3. 3

   Then roll up in a wet paper towel for 5 minutes.

4. 4

   Then peel off the skin and remove the seeds.

5. 5

   Set aside.

6. 6

   In your blender or food processor (I prefer the blender, it makes it smoother), add chickpeas, olive oil, roasted pepper, tahini, lemon juice, water and sea salt (see note below).

7. 7

   Blend until well combined.

8. 8

   If you like it a bit grainier, then blend less; blend more if you like it smoother.

9. 9

   Note: add only a bit of salt at a time.

10. 10

    The tahini I use has no salt in it, so I have to add more.

11. 11

    If yours has salt, then wait and taste, then add salt as needed.

* Per serving · 4 servings · Values may vary.