Roasted Red Pepper Hummus

5 from 1 vote

Bright orange with a smoky, creamy taste, this roasted red bell pepper hummus goes together in minutes with a food processor. Serve with cool cucumber slices and raw veggies, brown rice crackers or whole wheat pita wedges. It lasts 5 days in the refrigerator. Doubles easily for a crowd.

Prep Time15

Total Time15

Course: Appetizer, Snack

Cuisine: Middle Eastern

Servings: servings (yield 2 cups)

Calories: 50kcal

Author: Sally Cameron

Ingredients

1 15-ounce can garbanzo beans
2 tablespoons aquafaba (the can liquid from the beans) save when you drain the can
1 6-ounce jar roasted red peppers drained and chopped
1 lemon juiced
2 tablespoons olive oil
1-2 garlic cloves peeled and zested or finely chopped
1 teaspoon smoked paprika or regular paprika
1 teaspoon ground cumin
¼ teaspoon sea salt
¼ teaspoon ground black pepper

Instructions

Pour canned garbanzo beans through a strainer over a bowl to save the canned liquid (aquafaba). Drain and roughly chop the peppers. For garlic cloves, either chop finely by hand or zest with a microplane before adding to the food processor, or drop them first into the food processor with the blade running through the feed tube to chop.
Add beans, peppers and all of the rest of the ingredients to a food processor. Puree until smooth and creamy. Taste and adjust seasoning to your preference.

Notes

To roast your own red bell peppers, its takes about 2 large or 3 small peppers:

Method 1: Roast whole directly over the flame of a gas stove (place them right on the grate), turning until mostly black, blistered and charred. Place in a medium bowl and cover tightly with plastic wrap. When cool enough to handle, peel of as much skin as possible the use in recipe.

Method 2: Cut peppers in half top to bottom and remove the seeds. Place cut side down on a foil lined baked sheet and broil until charred and blackened. Remove skin as noted above.

Ways to enjoy this hummus:

Spread onto a brown rice or whole wheat tortilla, add turkey and greens and make a Mediterranean turkey wrap
Use for a sandwich on whole grain or gluten-free bread
Toss with hot pasta noodles
Packs easily for lunch at school or the office
Use a dollop to top roast fish or chicken
Use as a sauce for chicken, fish or vegetarian tacos

Serve with cucumber slices, carrot sticks, raw zucchini sticks, cracker, pita wedges, or pita chips.

Nutrition