It’s Friday!!..or should I say FriYAY! ;)
To kick off the long weekend I will be sharing with you a fun, creamy and delicious hummus recipe! Roasted red pepper is my favourite kinds of hummus because it has a bit more flavour than a classic hummus but it is not overpowering. I posted a classic hummus recipe a little while ago and ended up taking it down because I wasn’t fully happy with it.
BUUT this hummus recipe is on point!
I highly recommend a blender for this recipe as it will give you a nice creamy spread. If you don’t have a high-speed blender you can use a food processor.
Before getting into the recipe I wanted to thank all of you who filled out my survey on my previous post! It really helps me get to know what my readers would like to see on Exploring Healthy Foods! A lot of you like the videos so I will have to do more of those in the near future! Stay tuned!
The survey is still open and is available here.
Roasted Red Bell Peppers
There are a variety of ways to roast bell peppers but I will show you my favourite way to roast them. It is not the quickest {takes about 40 minutes} but I like the end product the best! Here is an iPhone picture of the final product:
As you can see the bell peppers will char which is a good thing, also they should become soft and wrinkled.
Recipe
PrintRoasted Red Pepper Hummus
- Total Time: 50 mins
- Yield: 2 cups 1x
Description
Roasted Red Pepper Hummus that is creamy and full of flavour! Loaded with nutrients and the perfect snack to bring on the go. Enjoy with crackers or vegetables.
Ingredients
- 1 large red bell pepper, cut in half
- 1 540 mL can chickpeas, drained and rinsed
- 1 clove of garlic
- 1 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp paprika {optional}
Instructions
- Roasted Red Bell Pepper – There are a variety of ways to roast bell peppers but this is my preferred method!
- Preheat oven at 400 degrees F and line a baking sheet with aluminum foil.
- Place cut red bell peppers on aluminum foil and place baking dish in oven for 20 minutes.
- After 20 minutes, remove from over and flip the red bell peppers over and place in oven for another 20 minutes.
- Bell peppers should become soft and will blacken at the surface in some areas.
- Preparing the Hummus
- While the bell pepper is roasting, begin by adding the chickpeas, tahini, garlic lemon juice, olive oil and salt into a high speed blender.
- Blend on medium for about 3-5 minutes, this will not be smooth yet which is totally fine. I like to blend everything about half way before throwing in the bell peppers.
- Once bell peppers are done roasting, cut them into about an inch pieces and throw them into the blender with the hummus mixture. At this point you may need to add a bit more lemon juice or a bit of water to the mixture to help with the blending.
- Blend on medium and then high until creamy texture is reached.
- Add to a dish, top with paprika {optional} and place is the fridge for about 15 minutes to chill.
- Once chilled, enjoy with vegetables, crackers or pita chips!
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Hummus
Some items used in this post:
Amazon Links are affiliate links. Please refresh browser if items are not loading.
Thanks for reading!
-Brittney
Get weekly healthy recipe post sent to your inbox! Sign up today and get a FREE resource guide on my top tips for eating healthy while on a budget! (Sign up on top right hand side or bottom of page!)
You can also find me on: Instagram, Twitter, Facebook, Pinterest
Leave a Reply