Roasted Red Pepper Hummus


imageDid you know red peppers and green peppers come from the same plant? You just keep the green peppers on the vine a little bit long and they’ll turn red! Peppers are a part of the nightshade family. This means they usually grow overnight and they could be a concern to some individuals. With my addiction to red peppers and hummus, I had to combine the two.

Makes: 2 cups
Hands-on time: 15 minutes
Total time: 25 minutes (plus soaking and cooking time)

1 cup dry chickpeas/garbanzo beans or 1 15 oz. can of chickpeas, drained and rinsed
2 red peppers
Juice of 1 lemon (3 tbsp)
¼ cup tahini paste
3 cloves garlic (add more or less depending on your taste)
2 tbsp extra-virgin olive oil
½ tsp coarse sea salt
1 tsp cumin
1-2 tbsp water


  1. Place 1 cup of chickpeas in a bowl and cover with water. Let sit for 8-24 hours until they double in size. (QUICK-SOAKING TRICK: bring chickpeas to a boil in a pot of water. Boil for 1 minute. Remove from heat and let sit in hot water, covered for 1 hour.)
  2. Drain and transfer to large pan and cover again with water. Bring water to a boil on medium-high.
  3. Boil for 1 minute, then reduce heat and simmer, partially covered for about 2 hours. The chickpeas should be tender!
    While the chickpeas are cooking, turn the oven to broil. Place the oven rack 5 inches below the heat source. Slice the red peppers into quarters.
  4. Line a baking pan with tin foil then place peppers skin side up on the pan. Broil for 10-12 minutes until skin is blistered and black.
  5. Remove peppers from oven and put them into a plastic bag to steam for 10 minutes.
  6. Peel red pepper skin and dice.
  7. Process lemon juice and tahini for 1 minute in a food processor. Pause halfway through to scrape down sides.
    Add garlic, 2 tbsp oil, salt and cumin.
  8. Process for another minute until no lumps remain.
  9. Drain chickpeas then add half the amount of chickpeas to the food processor. Blend for 1 minute. Scrape down sides of bowl after 30 seconds. Add the second half of the chickpeas and blend until smooth.
  10. Put the red peppers into the food processor and blend.
  11. Add water if hummus seems thick.
  12. Enjoy!

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