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Roasted Red Pepper Hummus Dip

Roasted Red Pepper Hummus Dip

Roasted red peppers, chickpeas, garlic, red chili, olive oil, tahini, and salt & pepper all blended in a food processor - easy peasy!
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Ingredients

  • 7.5 oz can of chickpeas 1/2 of a 15 oz can
  • 1 large red bell pepper
  • 1/2 red chili pepper
  • 1/2 garlic clove
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp extra virgin olive oil
  • 1 tbsp tahini
  • salt and pepper to taste

Instructions 

  • Preheat oven to 400 degrees. Chop de-seeded bell peppers into rough pieces, then spread on a baking sheet. Drizzle about 1/2 tsp of olive oil over peppers, making sure to cover each piece (I use my hands). Roast in the oven for about 30 minutes or even slightly charred and soft.
  • Chop red chili peppers finely. Remove seeds, depending on the spiciness you desire in the hummus (remove all seeds if you are sensitive to spice).
  • Add roasted red bell peppers, garlic, chili pepper, lemon juice, olive oil, tahini and chickpeas in a food processor (for this recipe, I used a small processor, if you double, use a regular/large food processor). Blend until smooth, adding extra oil olive if needed for creaminess. Season with salt and pepper.
  • Serve with your favorite vegetables, pita bread, or pita crackers!