Who eats plain hummus? Nobody. That’s who. Roasting your own bell pepper brings a toasty, yet fresh flavor to this classic dip! Plus, its super fun to burn something when it isn’t on accident. Like last time I made toast… and all the fire alarms went off… and I’m too short to turn off the alarms. This hummus had a much happier ending.
This hummus is:
Roasted Red Pepper Hummus
Roasting your own bell pepper brings a new layer of toasty, yet fresh flavor to this classic dip!
- red bell pepper
- 1 can chickpeas
- 2 Tablespoons tahini
- 1/2 lemon, juice
- 1/4 tsp kosher salt
- 1/2 tsp garlic powder
- 1/4 cup olive oil
- red pepper flakes and chopped parsley for garnish, if desired
- Step 1 1. Turn your gas burner up to high (sorry to those who have electric, its best to buy the jar, or use the grill if you don’t have gas).
- Step 2 2. Place the bell pepper right on the burner. Turn every couple of minutes until it is fully blackened on all sides. Use a spoon to scrape off the blackened skin and give it a quick rinse. Chop the bell pepper into chunks, discarding the stem and the seeds.
- Step 3 3. Combine the chickpeas, tahini, lemon juice, salt, garlic powder and roasted red pepper in the food processor. Puree until smooth.
- Step 4 4. Stream in the olive oil. Serve garnished with red pepper flakes, chopped parsley and a drizzle of olive oil.