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