Roasted Red Bell Pepper Hummus

Who else is addicted to hummus? I am, I can eat creamy dips every single day. But I like to mix things up, play with different flavors, so this super tasty classic never gets boring. Today I’m sharing John’s favorite version: roasted red bell pepper hummus. This tiny recipe adaptation packs SO MUCH FLAVOR, your taste buds are going to be HAPPY.

roasted-red-bell-pepper-hummus

 

This nourishing and protein-rich dip is a great party snack, easy to make and a real crowd-pleaser. Serve this dreamy hummus with crackers, chopped veggies or your favorite bread. Delicious on sandwiches and burgers. Plus, it has an extra veggie, and that is always a good thing.

roasted-red-bell-pepper-hummus

 

If you try it, let us know what you think. Tag us on Instagram or leave a comment below, we love hearing from you!

Roasted Red Bell Pepper Hummus

Flavor packed roasted red bell pepper hummus. A simple, yet amazing, spin on an already delicious dip. The perfect, healthy, everyday snack.
Servings 2 - 2 ½ cups

Ingredients
  

  • 1 red bell pepper
  • 2 large cloves of garlic
  • 1.5 cup cooked chickpeas - or a 15oz - 400g can, drained and rinsed
  • 3 Tbsp olive oil
  • 2 Tbsp tahini
  • 1 Tbsp lemon juice
  • ½ tsp lemon zest
  • ½ tsp chili flakes
  • ½ tsp smoked paprika
  • ¼ tsp cumin powder
  • ¾ tsp Himalayan salt
  • 1 tsp coconut nectar*

Instructions
 

  • Preheat the oven at 350 °F / 180 °C.
  • Cut the red bell pepper in half, remove the stem and seeds and brush the skin with a little bit of olive oil.
  • Place the bell pepper and the two cloves of garlic (unpeeled) in a baking sheet. Roast in the oven for 10 minutes and remove the garlic cloves. Let the bell pepper roast for another 20 – 25 minutes, until the skin is bubbly and burned in a few spots.
  • Take the bell pepper out of the oven, place it in a bowl and put a big plate on top (you could also use plastic wrap, but there´s something about the plastic-heat combo that I don’t like). This will steam the bell pepper and make it easier to peel. Let it cool down like that. Once cold, remove and discard the skin.
  • While the red bell pepper cools down, peel the garlic cloves and toss them in the food processor with the rest of the ingredients. Process for a few seconds.
  • Add the red bell pepper’s flesh and continue processing until smooth and creamy. Taste, and adjust seasoning.
  • Grab some crackers and enjoy!

Notes

***I use coconut nectar for two reasons. One, we don´t have maple syrup down here. A real shame, I know! Two, besides being absolutely delicious, it has a low glycemic index. But feel free to use maple syrup instead.

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