Description
Roasted red pepper hummus always used to be a crucial item on the grocery list. I think this roasted red pepper hummus recipe would also be a hit if I tried to sell it
Ingredients
Scale
- 2 red peppers
- 2 16 oz cans chickpeas, thoroughly rinsed and drained
- 1 teaspoon garlic salt
- 2 teaspoons chili powder
- 1 teaspoon creole seasoning
- 1 teaspoon garlic powder
- ½ teaspoon crushed red pepper
- Water
- 3 tablespoons EVOO
Instructions
- Grill or roast red peppers and let cool. To grill – Lightly coat peppers with EVOO and grill on low. Turn every 5 minutes until blackened. To roast – preheat oven to 450 degrees. Lightly coat peppers with EVOO, and bake for 30 minutes until blackened.
- Add chickpeas and red peppers to food processor. Process on low for 3-5 minutes until chickpeas are crumblike.
- Add in EVOO and continue to process on low additional 2-3 minutes. Slowly add in water, using your best judgement of how much you might need. The red peppers will add quite a bit of water to the hummus itself, so don’t add too much or your hummus will be watery. I’d say you may add 2-4 tablespoons, depending on the size of the peppers.
- Once hummus is becoming the right consistency, add seasonings and process additional 2-3 minutes on low.
- Prep Time: 40 mins
- Cook Time: 10 mins
- Category: Appetizers & Dips
Nutrition
- Serving Size: 2 tablespoons
- Calories: 75
- Sugar: 2 g
- Sodium: 211 mg
- Fat: 3 g
- Saturated Fat: 0 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 g