Name: Roasted Red Pepper Hummus
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Plant-based
Ingredients: 1 large red pepper; 14 oz (400g) canned chickpeas, drained; 3 Tablespoons red pepper oil (from the roasted red pepper); 1 Tablespoon tahini; 1 teaspoon miso paste; 2 large lemon (juice); 2 garlic cloves, minced; 1 teaspoon cumin; 1/2 teaspoon paprika spice (+ some more to decorate); 1 Tablespoon virgin olive oil; Salt & pepper

Roasted Red Pepper Hummus

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Author: Delphine Fortin
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Yield: 1 bowl 1x
Category: Savory
Cuisine: Plant-based

This simple homemade hummus with roasted red pepper makes a very tasty and healthy appetizer. Serve with crackers or pita chips!

Ingredients

Scale

1 large red pepper
14 oz (400g) canned chickpeas, drained
3 Tablespoons red pepper oil (from the roasted red pepper)
1 Tablespoon tahini
1 teaspoon miso paste
2 large lemon (juice)
2 garlic cloves, minced
1 teaspoon cumin
1/2 teaspoon paprika spice (+ some more to decorate)
1 Tablespoon virgin olive oil
Salt & pepper

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Instructions

Preheat the oven on the grill position and when it’s warm enough, grill the red pepper on all sides until the skin darkens.
When ready, remove from the oven, lay out in a bowl and cover with a plate.
Let it cool for a while and then remove the skin and seeds (remember to keep the oil from the red pepper, you will need it later in the recipe).
Mix all the ingredients with a food processor. In order to obtain the perfect consistency (not too thick and without tiny bits chickpeas), slowly add 2 or 3 Tablespoons of water with the processor turned on until you get a creamy hummus. Season with salt and pepper.
Pour the hummus into a bowl, drizzle about one tablespoon of olive oil over the top and sprinkle some paprika.