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Plants Not Plastic

Roasted Red Pepper Hummus

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
Servings: 26 2 tbsp (~3 cups whole recipe)
Course: Side Dish
Cuisine: Mediterranean
Calories: 41.5
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 450 degrees Fahrenheit
  2. Bake them whole for 30 minutes, turning every 10 minutes or so until skins are completely wrinkled and peppers are charred.
  3. 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]
  4. Combine all ingredients, starting with the smaller amounts of each (i.e. 3/4 cups aquafaba, 2 cloves garlic, etc.), in your blender.
  5. Blend until smooth (about 30 seconds), then taste and add more seasons to taste.
  6. Serve with bread, on sandwiches, with veggies, or spoon into your mouth by itself.
  7. 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