Roasted Red Pepper Hummus

Name: Roasted Red Pepper Hummus
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 15 ounce can garbanzo beans; 1 roasted red pepper; 2 tbsp fresh parsley; 2 cloves garlic; 1 tbsp sesame oil; 1 lemon; kosher salt and fresh pepper

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
4 servings
Calories
171 kcal
Course
Appetizer
Cuisine
American

Roasted Red Pepper Hummus

Iris Warren

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Smoky bell peppers add so much flavor to this roasted red pepper hummus recipe! Pair it with your favorite veggies for a healthy snack.

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Ingredients

Servings

15 ounce can garbanzo beans (drained)
1 roasted red pepper (skin and seeds removed (see note below how to make))
2 tbsp fresh parsley (leaves only)
2 cloves garlic
1 tbsp sesame oil
1 lemon (juice of)
kosher salt and fresh pepper (to taste)

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Instructions

If you want to use a pre-made roasted pepper to save time, jarred works great. If you wish to make your own, see directions in notes below. Combine pepper and all ingredients in a food processor.
Add a little water if it is too thick.
Blend until smooth.
Serve with fresh vegetables like cucumbers, peppers, celery, or whatever you desire.

Notes

Roast the Peppers: To roast red peppers on the grill, place clean fresh red peppers directly on the grill top. You can also put them directly over the flame on your stove. Turn your peppers frequently, as needed until the skin has turned completely black and starts to blister. When the entire pepper skin has turned black, remove the peppers from the grill and place them into a bowl. Cover the bowl with aluminum foil or place in a paper bag for 10 minutes to steam, which will make peeling easier. Once cooled, peel off the skins, remove the stems and seeds.
Roast the Peppers: To roast red peppers on the grill, place clean fresh red peppers directly on the grill top. You can also put them directly over the flame on your stove. Turn your peppers frequently, as needed until the skin has turned completely black and starts to blister. When the entire pepper skin has turned black, remove the peppers from the grill and place them into a bowl. Cover the bowl with aluminum foil or place in a paper bag for 10 minutes to steam, which will make peeling easier. Once cooled, peel off the skins, remove the stems and seeds.