This is full of that irresistible freshly roasted red bell pepper flavor and you’re going to have a hard time putting it away.
- 1 1/2 medium red bell peppers
- 1 (15 oz) can chick peas, drained and rinsed
- 3 Tbsp fresh lemon juice
- 3 Tbsp tahini
- 2 cloves garlic (use fairly small ones)
- 1/2 tsp salt, or more to taste
- 1/4 tsp cumin
- 2 Tbsp olive oil, plus more for serving if desired
- Parsley and red pepper flakes, for garnish (optional)
- Line a cookie sheet with foil, core and seed peppers then slice into quarters (through the length).
- Align peppers on baking sheet (leaving some space between each) and set an oven rack two levels below broiler (oven rack levels may vary, the idea is to leave about 4 inches between broiler and peppers).
- Broil peppers 10 – 15 minutes until nicely charred. Remove from oven and transfer peppers to a gallon size resealable bag, seal bag and let rest 10 minutes.
- Peel peppers, cool completely then dice one of the peppers (4 quarters) into 1 1/2 – inch pieces (you should have about a heaping 1/2 cup).
- Chop remaining 1/2 pepper (2 quarters) into small pieces, set aside.
- To a food processor add chick peas, lemon juice, tahini, garlic, salt and cumin.
- Pulse 2 minutes, then scrape down sides and bottom of processor.
- Add olive oil and heaping 1/2 cup chopped peppers (the larger pieces).
- Pulse 1 minute, then add 1 tbsp water to thin and pulse 1 minute longer. If you want it thinner you can add another 1 Tbsp water.
- Plate and make wide indentation in center portion of hummus, top with additional olive oil if desired and top with remaining small diced red bell peppers.
- Optionally garnish with parsley and red pepper flakes. Serve with pita chips or veggies.
- Store hummus in an airtight container in refrigerator.