Ingredients
- 1 (15 oz) can chickpeas, drained & rinsed (or 1.5 cups cooked chickpeas)
- 1 large red bell pepper, roasted
- 3 tbsp tahini
- 2 tbsp lemon juice (freshly squeezed)
- 2 cloves garlic (roasted or raw)
- 1 tsp ground cumin
- ½ tsp smoked paprika (for a smoky flavor)
- ½ tsp salt (adjust to taste)
- 2 tbsp aquafaba (chickpea water) or cold water (for extra creaminess)
Optional Garnishes:
- Extra roasted red peppers (diced)
- A drizzle of olive oil (if not oil-free)
- Sesame seeds or fresh parsley
Instructions
1️⃣ Roast the Red Pepper
- Preheat your oven to 400°F (200°C).
- Cut the red bell pepper in half, remove the seeds, and place it on a baking sheet (skin-side up).
- Roast for 20-25 minutes, until the skin is charred and wrinkled.
- Let it cool, then peel off the charred skin.
2️⃣ Blend the Hummus
- Add chickpeas, roasted red pepper, tahini, lemon juice, garlic, cumin, smoked paprika, salt, and aquafaba/water to a food processor.
- Blend until super smooth (about 2-3 minutes), scraping down the sides as needed.
- If the hummus is too thick, add more water (1 tbsp at a time) for a creamy consistency.
3️⃣ Serve & Enjoy
- Transfer to a bowl, drizzle with olive oil (if using), and garnish with extra roasted peppers, parsley, or sesame seeds.
- Serve with pita bread, veggies, or crackers!
Nutritional Information (Per 2 tbsp serving)
- Calories: ~60 kcal
- Protein: ~2g
- Carbohydrates: ~5g
- Fiber: ~1.5g
- Sugars: ~0.5g
- Fat: ~4g
- Saturated Fat: ~0.5g
- Iron: ~4% DV
