This Spicy Roasted Red Pepper Hummus is so creamy and smooth! It’s given a nice spicy kick thanks to Harissa, and tastes amazing as a dip or as a spread on anything!
Preheat oven to 400 degrees F. Line a baking sheet with a silicone mat or greased parchment paper.
Slice the tops of the bell peppers and then in half, placing cut sides down . Also place the whole unsliced cherry tomatoes on the baking sheet. Drizzle generously with oil and rub in.
Bake for 40 minutes until the peppers are soft and the tomatoes are shrivelled and cooked through.
Remove from oven and allow to cook. In a food processor or a blender, add all the ingredients except the tomatoes and the extra chickpeas on top. Blend until completely smooth.
Pour/scoop into a serving bowl. Drizzle with more olive oil and top with tomatoes and extra chickpeas. Serve with pita chips and enjoy!
Notes
NotesYou can store this in an airtight Tupperware container in the fridge for a few days.