A quick and easy twist on your everyday hummus. If you have an extra red bell pepper lying around and you aren’t sure what to do with it, roast it and add it to your next plate of hummus. The smokiness of it completely changes the flavor of the hummus and leaves everyone wanting more!
1 Can 15oz Chickpeas, Boiled
1 Red Peppers
1-2 Cloves Garlic, Minced
2 tbsp Tahini
Juice of One Lemon
2 Ice Cubes
Salt to Taste
Olive Oil, for garnish
Follow the boiling instructions for the chickpeas. Strain the chickpeas but reserve the liquid on the side in case the hummus is still too thick.
Roast the red peppers either over the stove top if you have a gas stove until it is blistered and softened or in the oven at 400 degrees for about 15-20 minutes. Allow it to cool off then peel the outer skin off and take out the seeds. Reserve a small piece of the pepper to finely chop for garnish.
Place the chickpeas, red peppers, minced garlic, lemon juice and salt in a food processor and process until smooth. Add one ice cube at a time to allow hummus to become smooth.
Plate in a serving dish and garnish with the reserved pepper and olive oil. Serve it with pita bread and enjoy!