Homemade Roasted Red Pepper Hummus with lemon and tahini, is a delicious and healthy vegan snack or appetizer for a party.
1 red bell pepper
1 clove garlic, peeled
1 15-ounce can chickpeas, drained
3 tablespoons tahini
2 tablespoons freshly squeezed lemon juice
¾ teaspoon salt
3 tablespoons extra-virgin olive oil
Optional Garnishes: 1/2 additional Roasted red pepper, chopped or sliced, olive oil, smoked paprika or chipotle powder, sesame seeds or parsley
- Set oven rack in upper third of the oven for broiling. Preheat broiler. Line a baking sheet with aluminum foil.
- Set bell pepper on the baking sheet and set under the broiler. Broil, turning every 2 to 5 minutes until the skin of the pepper is mostly black, 12 to 15 minutes. Remove from oven, transfer pepper to a bowl and cover with the foil and let steam for 5 to 8 minutes. Under cool running water, peel the blackened skin off the pepper with fingertips. Remove stem and seeds. Blot dry with paper towel.
- Fit food processor with steel blade attachment. Turn on motor and drop garlic through the feed tube. Allow the garlic to mince. Turn off motor and remove lid. Add the pepper, cover and puree until finely chopped. Remove the cover, add chickpeas, tahini, lemon juice and salt and process, scraping down once or twice, until it becomes a coarse paste. With motor running, drizzle in oil and continue processing until it is smooth. Chill, cover and keep refrigerated 5 to 7 days. Garnish if desired before serving.
Keep this hummus refrigerated until you’re ready to serve it. I keep this hummus recipe for 5 to 7 days in a pint sized snap lock container.
If you prefer a creamier hummus, you can add up to 2 more tablespoons olive oil.
- Serving Size: 2 tablespoons
- Calories: 70
- Sugar: 1 g
- Fat: 5 g
- Saturated Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 2 g