Roasted Red Pepper Hummus

I fell in love with hummus the first time I tried it a few years ago, but I’ve always made the traditional version until I try a store-bought roasted red pepper hummus and it tastes even better! Unfortunately, the store-bought hummus had white sugar, refined sunflower oil and other nasty ingredients, so I prefer to make this homemade hummus and it tastes even better.

I eat hummus as an appetizer with some crudités (I love carrots!) or with homemade tortilla chips, salad dressing or as a side dish, but my favorite way to enjoy this delicious dish is spreading the hummus over a baked pizza crust and I also add chopped tomatoes, sweet paprika, extra virgin olive oil and some olives, it tastes really awesome!

Tips:

• I prefer to cook raw chickpeas, but canned chickpeas are okay, although try to avoid nasty ingredients.
• Feel free to use store-bought roasted red peppers if you’re too busy.
• Roasted tahini also works and it tastes better, but raw tahini is more nutritious.
• You can see the roasted red peppers and the hummus texture in the food processor in the picture below.

Product I used to make this recipe (affiliate links):

Cuisinart Food Processor

Roasted Red Pepper Hummus

• Author: Simple Vegan Blog
• Prep: 10 mins
• Cook: 10 mins
• Total: 20 mins
• 4 1x
• Appetizer
• Vegan, Middle Eastern

Servings 4 1x

Scale 1x2x3x Tap or hover over number to scale servings

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If you like traditional hummus you should try this roasted red pepper hummus, it tastes even better!

Ingredients

• 1 julienned red bell pepper
• 2 1/2 cups cooked or canned chickpeas (400 g)
• 1 clove of garlic (remove the germ to improve your digestion)
• The juice of 2 lemons
• 1 tbsp raw tahini
• 3 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1 tsp ground cumin
• 1 tsp sweet paprika

Instructions

1. Preheat the oven to 350ºF or 180ºC.
2. Roast the red pepper on a baking tray for 10 or 15 minutes. Let it cool.
3. Combine all the ingredients in a food processor or a blender until smooth.

Nutrition

• Serving Size: 1/4 of the recipe
• Calories: 246
• Sugar: 1.6g
• Sodium: 786mg
• Fat: 13.9g
• Saturated Fat: 2.1g
• Carbohydrates: 25.9g
• Fiber: 5.6g
• Protein: 6.2g

DID YOU MAKE THIS RECIPE?

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