Recipes
Red Pepper Hummus
This creamy, smoky red pepper hummus is packed with bold flavors and wholesome ingredients. Roasted red pepper adds a natural sweetness, while garlic, lemon, and a touch of cayenne bring depth and balance. Perfect as a dip, spread, or vibrant addition to any meal.
Chef’s Tip
Ingredients
- 1 red pepper
- 2 cups garbanzo beans (approx. 1 can, drained and rinsed)
- 3 cloves garlic, pressed
- 1 tablespoon chopped cilantro
- ½ teaspoon cayenne
- ½ teaspoon sea salt
- 1 tablespoon lemon juice
- 1 ½ tablespoons olive oil
Preparation
- Preheat oven to 350°F.
- Prepare the red pepper: Cut into quarters, remove seeds, and rub the outside with a little olive oil.
- Roast the pepper: Line a baking sheet with foil, place the pepper pieces skin-side up, and roast for 30 minutesuntil blistered and slightly blackened.
- Cool & peel: Let the roasted pepper sit covered (placing a bowl over it helps trap heat and loosen the skin). Once cooled, peel off the skin.
- Blend the hummus: In a food processor, combine garbanzo beans, roasted red pepper, garlic, cilantro, cayenne, sea salt, and lemon juice.
- Finish blending: Add olive oil and blend for another 20 seconds until smooth.
- Taste & adjust: Add more salt, pepper, or lemon juice as needed.
Chef’s Tip
For extra creaminess, blend in a spoonful of tahini or a splash of more olive oil. If you love a smoky flavor, try adding a pinch of smoked paprika or char the pepper directly over an open flame before roasting. I love to toss it together with fresh veg to make a rich salad dressing.
