Roasted Red Pepper Hummus
Prep time
Cook time
Total time
This hummus variation has a smoky flavor with a hint of sweetness from the roasted red pepper. Adding a little cayenne gives it a bit of kick at the end of each bite.
Recipe type: Delightful Dips and Spreads
Serves: 2 cups
Ingredients
- 1 large red bell pepper
- 1 (15-oz.) can chickpeas, rinsed and drained
- 3 cloves garlic, peeled
- [1/4] cup fresh lemon juice
- [1/2] tsp. salt
- 2 TB. plain Greek yogurt
- [1/2] cup plus 2 TB. tahini paste
- 2 TB. extra-virgin olive oil
- 1 tsp. paprika
- [1/2] tsp. cayenne
Instructions
- Preheat a grill top or a grill to medium heat.
- Place red bell pepper on the grill, and cook on all sides for about 20 minutes or until charred. Immediately place pepper on a plate, cover with plastic wrap, let cool for 10 minutes.
- When pepper is cool enough to handle, peel off skin. (It's okay if it doesn't all come off.) Remove stalk and seeds.
- In a food processor fitted with a chopping blade, blend roasted red pepper, chickpeas, garlic, lemon juice, and salt for 2 minutes or until smooth. Scrape down the sides of the food processor bowl with a rubber spatula.
- Add Greek yogurt, tahini paste, extra-virgin olive oil, paprika, and cayenne, blend for 1 minute or until creamy and well combined.
- Serve with pita chips, or refrigerate for up to 1 week.
Notes
Mediterranean Morsel
If you don't have time to grill a red bell pepper, you can use roasted red bell peppers from a jar. Or the next time you have the grill going, roast a few extra bell peppers, peel, remove the seeds, and freeze them in individual bags for use later.
If you don't have time to grill a red bell pepper, you can use roasted red bell peppers from a jar. Or the next time you have the grill going, roast a few extra bell peppers, peel, remove the seeds, and freeze them in individual bags for use later.
Nutrition Information
Serving size: 2 tablespoons Calories: 85 Fat: 7g Saturated fat: 1g Carbohydrates: 5g Sodium: 119mg Fiber: 2g Protein: 2g Cholesterol: 0mg