Spicy Roasted Red Pepper Hummus

1. 1

   Preheat your oven to 425 degrees F. On a foil-lined sheet pan, place washed peppers and roast until charred and the skin is blistered.

2. 2

   The serrano chile should only take about 10 minutes and the bell peppers about 30 minutes total.

3. 3

   Rotate the peppers every 5 minutes to evenly char and blister the skin.

4. 4

   Remove the peppers and place in a paper bag or a bowl covered with plastic wrap (or a plastic bag will work too) and let the steam work on the skin, making it easy to peel.

5. 5

   Let the pepper sit for 20-30 minutes or until cool enough handle.

6. 6

   Remove the seeds of the peppers and chile and roughly chop.

7. 7

   Note: for a less spicy hummus, use half of the chile.

8. 8

   In the bowl of a large food processor, add the garbanzo beans, garlic, tahini and lemon juice.

9. 9

   Turn on the processor until the ingredients are combined and it resembles a thick paste.

10. 10

    Add in the peppers, serrano chile and kosher salt.

11. 11

    Blend until smooth.

12. 12

    Cover and refrigerate until ready to use.

13. 13

    I like to serve mine with homemade basil pita toasts (see my recipe box).

* Per serving · 4 servings · Values may vary.

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