This hummus recipe is a favorite ❤
~Adapted from inspired tastes recipe~
1 whole red bell pepper (cut in half, cleaned and deseed,*roasted)
1 1/2 cups (250 grams) cooked chickpeas (one 15 oz. can chickpeas)
1/4 cup squeezed lemon juice
1/4 cup (60 ml) tahini
1 garlic clove minced
2 tablespoons extra virgin olive oil
1/2 teaspoon ground cumin, 1/2 tsp salt, cayenne pepper to taste (optional)
*Place red pepper halves on a baking sheet lined with parchment paper, skin side up. Broil 5 to 10 minutes until the peppers skin has charred black.
Take the peppers out of the oven and place into a resealable container, seal then wait 10 to 15 minutes until cool enough to handle. Peel away the charred pepper skin and discard.
- In a food processor combine tahini and lemon juice for one minute.
- add olive oil, garlic, cumin and 1/2 tsp salt and process for 30 seconds, scrape sides of bowl.
- add the chickpeas and process 1 minute.
- add the red pepper and process for up to 2 minutes or until smooth.
- taste and adjust salt.
The hummus keeps for up to a week in a sealed container but it never lasts that long at my house 🙂