Roasted Red Pepper Hummus (Oil Free)

Much of what I do on the weekends is use whatever I have in my kitchen. I had a bunch of leftover roasted veggies, lettuce on its last leg, garlic (because we do blue apron. SO MUCH garlic), and peppers that needed to be consumed. I decided I was going to make myself a wrap but all my hummus was gone.

Genius that I am realized I also had a 25oz can of chickpeas in the pantry. Obviously I thought oooo hummus. I have done roasted red pepper hummus before. This time I was using what I had. Typically the recipe is 1 red bell pepper. I had 8 small red, yellow, and orange bell peppers.

Fun fact! I hate olive oil. Most hummus has it in there. I can taste olive oil in almost anything. I use it sometimes for roasting things. Not much though.

Here is what I used

  •  8 small red, yellow, orange peppers. You can use just one medium red bell pepper
  • 25oz Can Chickpeas about 2.5 cups
  • 1 garlic clove
  • 1 tablespoon onion powder
  • 1 teaspoon cumin
  • 2 teaspoons smoked paprika
  • juice of 1 large lemon (you could do two if you want)
  • 1 tablespoon tahini
  • pinch salt
  • 1/4 cup water (Once the hummus sets in fridge over night it does thicken. If you want you can add more water.)

Turn your oven on 450. Line baking sheet with parchment paper. Slice up those peppers.  Throw on the pan once the preheat is done. Put them in for 10-15 minutes. You want them to have started to browning on the edges before taking out. Some people will coat them with a bit of olive oil as well. You can if you want.

Whilst the peppers cook get out your food processor. Mince you garlic clove. Throw garlic all the other ingredients in there. You might need to scrape down the sides.

Once peppers are done let them sit to cool for a few minutes. Once cooled throw in the food processor with the mixture. Blend until smooth. EAT IT!

This hummus does have a kick to it. It is so delicious.  Eat as a spread or with some veggies





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