My store: Fayetteville

Roasted Red Pepper Hummus

By: Kristin M. MacDonald, MS, RD, LDN
Owner, Healthy Appetites Nutrition Counseling, L.L.C.


Roasted Red Pepper
1 whole red pepper
Olive oil

3 tablespoons, lemon juice
¼ cup, tahini
1 whole garlic clove
½ teaspoon, cumin
¼ teaspoon, salt
1, 15-ounce can low-sodium chickpeas (aka garbanzo beans), drained and rinsed
3 tablespoons, water
1 tablespoon, olive oil (plus more for serving)
Paprika (for garnish)

Roasting the pepper
1) Preheat oven to 400 ℉.
2) Place whole red pepper on a baking sheet and roast in the oven for a total of 30 to 40
minutes. Rotate the pepper every 10 minutes or so. The pepper should have a charred
appearance on all sides at the end of the roasting time.
3) Once removed from the oven, leave the pepper on the baking sheet and cover the entire
sheet with aluminum foil. Wait at least 30 minutes, or until the pepper is cool enough to handle.
4) Remove the seeds, stem and skin from the pepper. Cut pepper flesh into chunks and toss in
enough olive oil to coat.
The pepper can be prepared a day ahead of time and stored in the refrigerator, or prepare
immediately before making the hummus.

Making the hummus
1) In a food processor combine the lemon juice and tahini until well blended and mixture has a
whipped appearance.
2) Add the garlic clove, cumin and salt. Blend several times until spices are well incorporated,
scraping sides of the bowl with a spatula several times.
3) Add half of the chickpeas and blend until well incorporated. Scrape the bowl. Add the
second half of the chickpeas and blend again.
4) Add the water one tablespoon at a time. Then add the tablespoon of olive oil. The hummus
should begin coming together and developing a smooth, creamy consistency. Scrape the bowl
as needed.

Spread the prepared hummus in a serving dish. Top with roasted red pepper chunks in the
center of the hummus. Drizzle hummus with additional olive oil and sprinkle with paprika.
Serve this savory spread with crackers and fresh vegetables.

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