Roasted Red Pepper Hummus
Packed with flavor, this easy roasted red pepper hummus recipe is the perfect make-ahead appetizer or snack.
Servings: 12
Ingredients
- 2 cups cooked chickpeas
- 2 red bell peppers roasted
- 1/4 cup tahini
- Juice from one large lemon
- 1 clove garlic
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon cumin
- 2 tablespoons water
- 3/4 teaspoon salt
Instructions
Cook The Chickpeas
- The night before, soak the chickpeas (3/4 cups dried will expand to 2 cups) in water and a splash of apple cider vinegar. Drain and rinse soaked chickpeas.
- Add to the Instant Pot and add just enough water to cover the chickpeas (about 2 cups or so).
- Cook for 45 minutes at high pressure in the Instant Pot.
Roast The Peppers
- Cut peppers in half, remove seeds and tops. Cook at 450 degrees for 25-30 minutes.
- While they are hot, put them into a bowl with a lid so they can steam.
Once cool, remove skins.
Make the Hummus
- Add all of the ingredients in a food processor and process until smooth and creamy.
- Pour into a bowl and top with a little drizzle of olive oil, fresh herbs (if desired), and a few more roasted peppers for color.
Notes
- You can store excess roasted peppers in olive oil for several weeks in the fridge.
- Easily make ahead 2-3 days in advance. Store in the fridge until ready to serve.
Nutrition
Calories: 101kcal | Carbohydrates: 10g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 150mg | Potassium: 147mg | Fiber: 3g | Sugar: 2g | Vitamin A: 633IU | Vitamin C: 26mg | Calcium: 23mg | Iron: 1mg