Roasted Red Bell Pepper Hummus | EASY Bell Pepper Hummus | Vegan Hummus Recipe

Hummus is a staple for us. It is so versatile, and there are so many delicious varieties.

What I will say though, is even the most basic homemade hummus is better than the best store-bought on you can find. It is well worth putting in the effort to make it at home!

Luckily, this is one of the easiest things to put together!

Plus, once you get the basics down, and find a consistency you like, you can add different flavors and get really creative!

We LOVE roasted red peppers, so this one was a home run for sure!

Roasted Red Bell Pepper Hummus

Cook and Prep Time: 10 minutes

You Need:

  • 1 small can Chickpeas OR 15 oz. Dried Chickpeas, soaked overnight*
  • 2 Roasted Bell Peppers, chopped**
  • Juice of 1 Lemon
  • 2 tbsp. Olive oil
  • ¼ cup Tahini
  • 2 cloves Garlic, chopped
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tbsp. Paprika

*Alternatively, you can purchase dried chickpeas and soak them in water overnight.

**Jarred roasted peppers are a viable substitute if you do want to save time.  See below for a recipe on how to roast peppers at home!

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Rinse and dry chickpeas thoroughly.
  2. Add all ingredients to blender.  Pulse until desired consistency is reached.
  3. Place hummus in bowl, garnish with 1 tbsp. olive oil.  Serve with raw vegetables.  Enjoy!

Oven Roasted Bell Peppers

Cook and Prep Time: 50-60 minutes

Serves: 6 Peppers

You Need

  • 6 Bell Peppers, whole (realistically, you can use as many as you want)
  • 1-2 tbsp. Olive Oil

DIRECTIONS

  1. Rinse the peppers, and line 1 baking tray.  Preheat your oven to 400˚F.
  2. Lie peppers sideways on your baking tray, with the stems pointing outward.  Brush the peppers with olive oil.
  3. Once the oven is hot, place the tray in the oven, and allow the peppers to roast for 20 minutes.
  4. Remove the tray from the oven.  Using a pair of tongs, flip each pepper so the other half is facing upward.  Place the peppers back in the oven and roast for 20 more minutes.
  5. Remove your peppers from the oven.  The peppers should look charred and have a soft texture.  They may have collapsed as well, which is fine.  If they are still firm, place them in the oven for another 5 minutes and monitor them.
  6. Steam the peppers.  Place your peppers on a cutting board or large flat surface.  Cover them with a bowl, and allow them to steam for 10-15 minutes.
  7. Peel the peppers.  Slice peppers lengthwise, and open up the pepper to it is flat.  Remove the stem. Scrape any leftover seeds away.
  8. Flip the pepper so the skin side is facing up.  Peel the skin using your hands.  You can leave some charred skin for flavor if desired.
  9. For storage, place peppers in a glass jar, and cover with olive oil.  Enjoy!

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