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Roasted Red Pepper Humus

Roasted Red Pepper Hummus

A homemade roasted red pepper hummus dip, served with baguette and fresh vegetables.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Soaking Time: 1 hour
Total Time 2 hours 55 minutes
Course Appetizer
Cuisine Greek
Servings 8
Calories 200 kcal

Equipment

  • Food processor

Ingredients
  

  • 1 cup dried chickpeas
  • 2 cloves sliced garlic
  • ⅓ cup extra virgin olive oil
  • ⅓ cup tahini
  • ½ cup lemon juice
  • ¼ cup water
  • ½ tsp. kosher salt
  • 1 baguette, sliced
  • 4 large carrots, cut into sticks
  • 2 cup cherry tomatoes

For the Roasted Peppers:

  • 2 red bell peppers

Instructions
 

  • Begin by making the hummus: Rinse the chickpeas and then place them in a three quart saucepan. Fill the pot with water and bring it to a boil over high heat. Boil for ten minutes and then take it off the flame and let it sit for one hour. Drain and rinse the beans.
  • Put the beans back in the pot and cover with water. Simmer the beans until they're tender, for about 90 minutes. You may need to add additional water.
  • While the beans cook, roast the peppers: Preheat the oven to 350 degrees. Place the peppers on a sheet pan and roast them for one hour. Remove the skins and seeds.
  • Drain the beans and put them in the food processor. Add the garlic, oil, tahini, roasted peppers, water, lemon juice and salt. Process the ingredients until it's all smooth and fluffy.
  • Serve the hummus with the bread, carrots, and cherry tomatoes.

Nutrition

Calories: 200kcal
Keyword meatless
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