Roasted Red Pepper Hummus – a delicious recipe with Red Peppers, Garlic, Olive Oil, Tahini, Chickpeas, Salt. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat oven to 425 F. Place the whole red peppers and garlic cloves (no need to take the skin off) on a foil lined cookie sheet and roast for 25-30 minutes, or until the skins have started to blacken.
2
Remove from the oven and let them cool.
3
In a small bowl, whisk together the olive oil and tahini.
4
Set aside.
5
Peel the cooled garlic and red peppers and remove the stem and seeds.
6
Put the garlic and pepper flesh in the bowl of a food processor along with the rinsed chickpeas, salt and cayenne and process until combined.
7
Add the juice of the lime and process again.
8
Then as the food processor is running, drizzle in the tahini mixture and process until smooth and creamy.
9
Garnish with parsley if desired.
10
Hummus will keep in the refrigerator in a sealed container for 3-5 days.
11
Adapted from Brown Eyed Baker who adapted from Americas Test Kitchen.
263
kcal
Calories
11
g
Fat
35
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 whole Red Peppers, 2 cloves Garlic, 2 Tablespoons Olive Oil, 1/4 cups Tahini, and more.
Yes, Roasted 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
