Roasted Red Pepper Hummus
Rich and creamy hummus is a staple of Middle Eastern cuisine. Enjoy this version, made with freshly roasted red pepper, garbanzo beans, and other assorted ingredients, as a dip or as a filling for sandwiches.
1 red bell pepper, ribs and seeds removed, and cut into 1-inch pieces
1 teaspoon plus 1 tablespoon olive oil
3 large garlic cloves
1 can (15 ounces) garbanzo beans, drained and rinsed
2 tablespoons freshly squeezed lemon juice
1 tablespoon raw tahini
1 tablespoon water
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
1/2 teaspoon paprika
1/8 teaspoon cayenne
2 tablespoons chopped fresh parsley
Preheat the oven to 450°F.
Place red bell pepper in a 9-inch round pie pan, drizzle with 1 teaspoon olive oil, and toss well to combine. Bake for 8 to 10 minutes or until soft and lightly browned around the edges. Remove from the oven and let cool for 5 minutes.
Meanwhile, place garlic in food processor fitted with an S blade and finely chop. Add garbanzo beans, lemon juice, remaining 1 tablespoon olive oil, tahini, water, cumin, salt, paprika, and cayenne, and process for 1 or 2 minutes or until completely smooth. Scrape down the sides of the container with a rubber spatula. Add red pepper and parsley, and process for 1 or 2 more minutes or until completely smooth.
Transfer mixture to a medium bowl. Serve with raw veggies or pita bread. Store hummus in an airtight container in the refrigerator for up to 1 week or in the freezer for 6 months.
For ease, you can just use a chopped raw red pepper instead of roasting it in the oven, or use jarred roasted peppers.