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Roasted Red Pepper Hummus

Plants Not Plastic
This roasted red pepper hummus is SO good! Smooth, sweet, roasty, toasty and delicious. Goes great as a dip for veggie sticks, as a spread on bread, crackers, or rice cakes as a snack, or perfect in sandwiches.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Mediterranean
Servings 26 2 tbsp (~3 cups whole recipe)
Calories 41.5 kcal

Ingredients
  

  • 4 medium red bell peppers whole
  • 3 cups cook chickpeas two 15oz cans or 1 cup dry
  • 3/4-1 cup aquafaba cooking water or can liquid
  • 2-4 cloves garlic whole
  • 4 tbsp whole sesame seeds optionally toasted
  • 1 whole lemon juiced; ~3-5tbsp
  • 1/4-1 tsp ground cumin
  • 1/4 tsp paprika
  • 1/2 tsp cayenne optional

Instructions
 

  • Preheat oven to 450 degrees Fahrenheit
  • Bake them whole for 30 minutes, turning every 10 minutes or so until skins are completely wrinkled and peppers are charred.
  • Remove from the oven and transfer to a closed container to cool for 30 minutes, then peel off the skin, remove the stem and all the seeds [note#1]
  • Combine all ingredients, starting with the smaller amounts of each (i.e. 3/4 cups aquafaba, 2 cloves garlic, etc.), in your blender.
  • Blend until smooth (about 30 seconds), then taste and add more seasons to taste.
  • Serve with bread, on sandwiches, with veggies, or spoon into your mouth by itself.
  • Enjoy!

Notes

  1. I like to remove the skin first, then the stem so I can flip my peppers inside out to make it easier to remove the seeds.
Store in an airtight container in the fridge for up to a week
Keyword bell pepper, bell pepper hummus, cumin, hummus, oil free, red bell pepper, red pepper, red pepper hummus, sesame seeds, summer recipe