Roasted Red Pepper Hummus

Ingredients

  • 2 red bell peppers
  • ¼ cup fresh lemon juice
  • ¼ cup tahini
  • 1 small garlic clove, minced
  • 2 Tbsp olive oil
  • ½ tsp ground cumin
  • ½ tsp salt
  • 1 (15 ounce) can chickpeas, drained, reserving liquid
  • 2 to 3 Tbsp aquafaba (juice from canned chickpeas)
  • Salt to taste

Directions

  • Step 1:

    Move an oven rack so that it is about 5 inches from the broiler and turn the broiler on.

  • Step 2:

    Cut off the tops, remove the core of the peppers, and cut them into large, flat pieces.

  • Step 3:

    Arrange the pepper pieces, skin side up, on a baking sheet and broil for 5 to 10 minutes, until the pepper has charred.

  • Step 4:

    Remove from oven and place in a bowl and cover with plastic wrap. Once cooled, about 10 – 15 minutes, gently peel away the charred pepper skin and discard. Reserve 1 piece (and finely chop) to use as a garnish and roughly chop the rest.

  • Step 5:

    In the bowl of a food processor, combine the lemon juice and tahini and process for 1 minute. Scrape sides and bottom of bowl, if necessary.

  • Step 6:

    Add the minced garlic, olive oil, cumin and ½ tsp salt and process for 30 seconds.

  • Step 7:

    Add half the chickpeas and process for 1 minute. Scrape the sides and bottom of the bowl and add the remainder of the chickpeas. Process for another 30 seconds until well blended.

  • Step 8:

    Add the roughly chopped roasted red peppers, saving the finely chopped piece for garnish. Process until smooth.

  • Step 9:

    If the hummus is too thick for your liking, slowly add some aquafaba, while the food processor is on, until you reach the right consistency.

  • Step 10:

    Taste and add more salt, if desired.

  • Step 11:

    Spoon hummus into a serving bowl, and top with reserved finely chopped pepper.

  • Step 12:

    Store in the refrigerator for up to 1 week.