Delicious and easy roasted red pepper hummus! You can make this spicy or mild. It's perfect for sandwiches, wraps, or for dipping chips and vegetables in.
1-15ouncecan chickpeas or garbanzo beansdrained, rinsed, and dried
2tablespoonstahini
2garlic cloves or 2 teaspoons minced garlic
Juice of 1 lemon3-4 tablespoons of lemon juice
1Serrano pepperstem and seeds removed
⅜teaspooncayenne pepper
½teaspoonsalt
1 ½teaspoonscrushed red pepperoptional
Instructions
Preheat oven to 400 degrees Fahrenheit. Brush a baking sheet and bell peppers with 1 tablespoon of olive oil. Bake for 20 minutes, rotate peppers so the side that was on the baking sheet is now up, bake for an additional 20 minutes.
Remove peppers from oven. Place peppers in a bag and stick in the freezer for 15 minutes. Using the edge of a knife remove the outer skin of the peppers, it should come off fairly easily. Remove stems and seeds and set aside.
In a food processor or blender place chickpeas and tahini and process for 2-3 minutes until smooth. Add in ¼ cup of olive oil and remaining ingredients and process until smooth. If you want your hummus to be a little spicy, add in crushed red pepper. If your hummus is too thick you can add a little olive oil, 1 teaspoon at a time, until the right consistency.
Video
Notes
If you want your hummus extra smooth you can remove the skins of the chickpeas, but I don’t usually botherIf you don’t like your hummus spicy, leave out the crushed red pepper and half of the serrano pepper in this recipe