Red Pepper Hummus

---

Print

With ImageWithout Image

Roasted Red Pepper Hummus

Author: Keith Snow

The lovely flavor of red peppers permeates this entire dish.

Ingredients

• 2 red bell peppers (when roasted and prepared, yields roughly 1 cup of flesh and juice)
• Olive oil, salt, and pepper for roasting peppers
• Two 15.5 ounce cans garbanzo beans
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon white pepper
• 1 teaspoon cumin powder
• 1 teaspoon garlic powder
• 1/4 cup extra virgin olive oil
• Juice of 1/2 lemon
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup sesame tahini

Instructions

1. Preheat oven to 400° (F). Tear off a sheet of aluminum foil large enough to loosely wrap two bell peppers. Lay peppers on foil, douse with olive oil and sprinkle with salt and pepper.
2. Loosely wrap foil around peppers and roast in the oven at 400° (F) for 35-45 minutes, until lightly browned. Place peppers in a bowl, cover with plastic wrap and allow to "steam" for 15 minutes.
3. Pull stem end off peppers, and save the liquid that drips out. Remove seeds and pull skins off.
4. Rinse and drain garbanzo beans. Place these in a food processor with pepper flesh, all dry spices, lemon juice, and tahini.
5. Blend till smooth, occasionally scraping sides of container with spatula.
6. Serve with veggie sticks.