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Roasted Red Pepper and Sun-Dried Tomato Hummus

June 20, 2018 By Jump to RecipeLeave a Comment

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Even though I love (and I do mean LOVE) my regular hummus recipe, I’ve been trying to make a new kind of hummus each week for the last few weeks. Just for fun. This one is reeeeally good and super simple. Major bonus that my three-year-old loves it, too!


Roasted Red Pepper Hummus
 
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Active Prep Time
10 mins
Cook time
30 mins
Total time
40 mins
 
A colorful twist on a Mediterranean classic with a deep flavor and a little tang.
Author: Salad Therapy
Recipe Type: Condiment
Cuisine: Vegan, Mediterranean, Middle-Eastern, Israeli, Kosher, Gluten-Free
Yield: 2.5 cups
Ingredients
  • 1 can chickpeas, rinsed and drained well
  • 2 red bell peppers
  • 3 tablespoons lemon juice
  • 2 cloves fresh garlic
  • 1.5 teaspoon salt
  • ¼ cup tehina (sesame seed paste)
  • 1 packed tablespoon sun-dried tomatoes
Instructions
  1. Preheat oven to 400 degrees farenheit.
  2. Wash peppers and remove stems and insides.
  3. Cut each pepper into three pieces and face downward onto parchment-paper-lined baking sheet.
  4. Bake for 30 minutes or until skin is seriously browning.
  5. Remove from oven and place in a bowl, then cover the bowl for 20 minutes or so to help the skins separate from the flesh.
  6. Remove skin as best you can (don't drive yourself crazy over this).
  7. Put all ingredients into food processor and blend very well until very creamy. This might take a few minutes.
  8. Enjoy!
3.5.3251

 


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Filed Under: All Recipes, Condiments, Dips, Gluten Free, Grain Free, Hummus, Most Popular Recipes, Nut Free Tagged With: beans, chickpeas, gluten free, healthy, hummus, israeli food, kosher, mediterranean, middle-eastern, natural, nut free, plant based, refined sugar free, vegan, vegetarian

Previous Post: « Silky Roasted Beet Hummus
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