Roasted Red Pepper Hummus
This roasted red pepper hummus is creamy, bright, and light. Made with homemade roasted red peppers this Mediterranean dip is easy to whip up.
Servings 5 people
Ingredients
- 2 large red bell peppers
- 2 cans chickpeas drained, skins removed
- 2 cardamon pods
- 1/2 cup chickpea cooking liquid
- 1 clove garlic
- 1/4 cup tahini
- 1/2 lemon approx 2 tsp juice
- 1 tsp sweet paprika
- salt
- 1/2 tsp smoked paprika
- olive oil optional
Instructions
- Preheat your oven to 400℉.
- Place the red bell peppers on a sheet tray and roast for 40-45 minutes rotating them every 15. The peppers are done when they are soft, charred, and slightly puffy. Remove from the oven and let them sit and cool for 5 minutes.
- Once cooled pop the tops off and slowly peel back the skin. Finally cut them open and scrape out the seeds. Place the peppers on the side for later.
- Drain and remove skins from chickpeas * read passage above for easy technique.
- In a small pot add 4 cups of water, cardamon pods, and a heavy pinch of salt. Once at a boil add the chickpeas, water should cover the chickpeas. Cook for 15 minutes then reserve 1/2 cup + of the cooking liquid (always good to reserve a few extra tbsp).
- In a food processor add 2 de-skinned, de-seeded roasted red peppers, the drained cooked chickpeas, 1/2 cup of the cooking liquid, lemon juice, garlic, tahini, both paprikas, and a small pinch of salt.
- For a more rustic texture, yet still smooth process on low for 5-7 minutes. For a light, super smooth, and airy texture process on high for 5-10 minutes. Serve right away or store in the fridge for 3-5 days.