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–+ servings

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
Cook Time 30 minutes
Total Time 40 minutes
Course Condiment
Cuisine Gluten Free, Israeli, Kosher, Mediterranean, Middle Eastern, Vegan
Servings 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
  • 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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