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ROASTED RED PEPPER HUMMUS
Michelle Sam
This easy hummus dip incorporates roasted red peppers, tahini and lemon juice for a smoky, delicious, protein packed dip.
5
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course
Appetizer
Cuisine
American, Mediterranean
Servings
10
people
Calories
48
kcal
Ingredients
1x
2x
3x
▢
1
medium
red pepper
▢
2
Tbsp
tahini
▢
2
Tbsp
fresh lemon juice
▢
2
Tbsp
olive oil
▢
¼-½
tsp
sea salt
Depending on saltiness of aquafaba
▢
¼
tsp
fresh ground black pepper
▢
1
can
chickpeas / garbanzo beans
Separate the chickpea juice (aquafaba) from the chickpeas
▢
2
cloves
minced fresh garlic
Instructions
▢
Roast red pepper by placing it directly on gas stovetop flame, BBQ grill or oven roast until soft. Smoky flavor comes when skin is charred.
1 medium red pepper
▢
Remove skin with knife.
▢
Allow to cool.
▢
Empty a can of chickpeas into a blender, separating the chickpea juice (aquafaba) but DO NOT THROW AWAY.
1 medium red pepper,
2 Tbsp tahini,
2 Tbsp fresh lemon juice,
2 Tbsp olive oil,
¼-½ tsp sea salt,
¼ tsp fresh ground black pepper,
1 can chickpeas / garbanzo beans,
2 cloves minced fresh garlic
▢
Add all other ingredients into blender.
▢
Blend until smooth.
▢
If the hummus is too thick, add a tablespoon of chickpea juice (aquafaba) at a time and blend, until desired consistency is reached.
▢
Serve with pita bread, pita chips, crackers or vegetables.
Nutrition
Serving:
10
g
Calories:
48
kcal
Carbohydrates:
2
g
Protein:
1
g
Fat:
4
g
Saturated Fat:
1
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
3
g
Sodium:
60
mg
Potassium:
45
mg
Fiber:
1
g
Sugar:
1
g
Vitamin A:
375
IU
Vitamin C:
17
mg
Calcium:
7
mg
Iron:
1
mg
Keyword
chickpeas, hummus, red pepper hummus, roasted red pepper hummus, tahini
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