Roasted Red Pepper and Sriracha Hummus
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Roasted Red Pepper and Sriracha Hummus
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Roasted red pepper hummus with a kick of sriracha sauce!
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Ingredients
- 1 red bell pepper
- 1 chickpeas drained, 19 fluid ounce can
- 2 tablespoons Sriracha sauce
- lemon juice juice from 1/2 lemon
- 1 tahini heaping tablespoon
- 1 clove garlic
- 1/2 teaspoon cumin ground
- 1 teaspoon smoked paprika
- salt to taste
- black pepper to taste
- 1/4 cup olive oil
Instructions
- Pre-heat oven to 400F (move rack close to top) and line a baking sheet with tin foil for easy clean-up. Cut your bell pepper in half and take out the seeds/stem. Place the two pepper halves on the baking sheet and bake for 20 minutes on each side.
- Meanwhile, add all other ingredients except for olive oil into your food processor.
- Once the pepper is cooked (should be charred around the edges), let it cool for five minutes and then add it to your food processor.
- Blend everything together on high while slowly drizzling in the olive oil. Once the oil is drizzled in, stop to scrape down the sides and blend for an additional minute or two until the hummus is smoother and creamy.
- Refrigerate for an hour or so until hummus is chilled.
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