Roasted red pepper hummus

This roasted red pepper hummus is amazing. Super easy, ready in less than 5 minutes (after you roast the peppers). It is creamy and packs a delicious roasty, charred flavor. One of the best things about this hummus is that it not only packs a punch with flavor but it is healthy because it does not use any oil to blend the hummus because there are so many natural juices and oils from the roasted peppers themselves.

The possibilities of what you can use to dip into this are endless. Pita chips, veggie slices, crackers, tortilla chips just to start. Or you can use it as a sauce or spread on a sandwich or in a wrap to add a burst of delicious flavor. Think a turkey sandwich on fresh bread with this hummus, turkey, crispy lettuce and bacon- enough said.

I topped this with a little Mediterranean feta cheese but it tastes great on its own. Trust me.

One of the best things about hummus is that it is so versatile- you can make plain ol' hummus or you can add a variety of spices or other ingredients to make a dip that it sure to please your palate no matter what your favourite flavors are.

Im going to let you guys in on how easy it is to roast peppers because for real-super simple and next to no effort. It is a way more inexpensive way to get that roasted pepper flavour rather than buying a small jar for $4.99. And bonus- they are not packed in oil and you can say good-bye to all of those preservatives- which to me is a super big bonus. I found a bag of red peppers (there were 9 in the bag) in the produce section of my local grocery store for $1.50 which is a steal. The peppers were getting a tiny bit soft which is why they were discounted but they worked perfectly to turn into smokey roasted red peppers.

How to roast peppers, I used 4 peppers for my recipe:
1) Take seeds out of red peppers and cut each pepper into 4 pieces
2) Place on a baking sheet lined with foil skin side up

before going in the oven

3) Place peppers under the broiler for about 7 minutes until the peppers are nice and charred

4) Once peppers are charred. Turn oven to 450 degrees and continue to bake for about 15-20 minutes until the peppers are nice and soft

5) Remove peppers from the over and place in a large dish covered with saran wrap for about 20 minutes until they start to cool

Peppers once out of the oven

6) Once peppers are cooling and you are able to handle them, you can easily peel the skin right off of the peppers leaving you with delicious roasted red peppers



Recipe: Roasted red pepper hummus
1 can chickpeas
4 red peppers, roasted
1 tsp smoked paprika
1 tsp cumin
1 tsp salt
1 tsp black pepper
2 cloves garlic, finely minced
juice of half a lemon

Instructions:

1) Place all ingredients in a food processor, turn on high until mixture is smooth.

Ingredients prior to blending

2) Place in refrigerator until cold and serve with your favourite crackers, veggies or chips or use as a spread on a sandwich in place of mayo