Roasted Red Pepper Hummus Recipe by Half Hour Meals

Crank the flame on high and place the red bell pepper directly on the heat to char for about 5 minutes.

Once charred, cover the pepper with Saran Wrap while it's still hot to sweat it, which helps in removing the charred skin.

After sweating, clean the pepper by removing the insides and scraping off the charred skin to reveal a deep red color.

In a food processor, combine 2 cups of chickpeas, 2 oz of tahini, a pinch of cayenne pepper, salt, and black pepper.

Blend the ingredients in the food processor until thick and not fully combined as hummus.

Add about 4 tablespoons of olive oil and some lemon juice to the mixture and blend again until it reaches a hummus-like consistency.

Add the roasted red pepper to the food processor and blend until the red pepper breaks up and the color changes to a hint of red.

Chop cilantro roughly and add it to the food processor last to avoid over-processing and losing its integrity.

Blend the mixture briefly to incorporate the cilantro without turning the dip green.

Serve and sample the roasted red pepper hummus.

Equipment Needed

Spice Level:

Dietary

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