Roasted Red Pepper Hummus
This roasted red pepper hummus recipe is sweet, savoury, smoky, and spicy. It's easy to make and ready to impress!
Ingredients
- 2-3 red bell peppers
- 1 cup cherry tomatoes 150g
- 1 ½ cups cooked chickpeas 240g
- ¼ cup water 60ml
- ¼ cup olive oil 60ml
- ¾ teaspoon sea salt 4.5g
- ½ teaspoon ground black pepper 1g
- Juice of two limes
- 2 tablespoons ground harissa 18g
- ¼ cup tahini 60g
- 4 cloves roasted garlic
- Additional chickpeas for topping
Instructions
- 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
- Refrigerator: You can store roasted red pepper hummus in an airtight container in the fridge for up to 5 days.
- Freezer: You can also freeze this hummus for later. Transfer it to a freezer bag or airtight container and freeze for up to 3 months. Thaw in the refrigerator before serving.
Nutrition
Calories: 238kcal | Carbohydrates: 21g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Sodium: 370mg | Potassium: 352mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1420IU | Vitamin C: 65mg | Calcium: 51mg | Iron: 2mg