Adding a roasted red pepper to a classic hummus is a great way to add an extra serving of veggies to your snack. This also adds a little sweetness, which is a huge hit with my kids. I used very little garlic so that it’s child friendly but if you prefer more garlic, go ahead and add a few extra cloves. This is great served with vegetables and pita bread.
Ingredients:
- 1 can chickpeas, drained
- 1 roasted red bell pepper (directions below)
- 1 1/2 tbsp grape seed oil
- 1 tbsp tahini
- 1 clove garlic
- 2 1/2 tbsp lemon juice
- 3/4 tsp salt
Directions:
- Preheat oven to 400F
- Place pepper on lined baking sheet and bake 20-25 minutes, rotating at the 15 minute mark. Pepper should be soft and skin blackened
- Remove from oven and wrap pepperin aluminum foil until cool enough to handle
- Peel off the skin, it should slide right off, and remove the stem and seeds
- In a blender or food processor, combine the roasted pepper, chickpeas, oil, lemon juice, tahini, garlic and salt. Puree until smooth. Adjust salt and lemon juice to taste.
- Cover and refrigerate until ready to serve.
- Top with paprika, olive oil and herb of your choice if desired.
Enjoy!
This is so delicious!! It is even better the next day. YUM!!
Thank you!!So glad you liked it!