Roasted Tomato and Red Pepper Hummus

• Vegan
• Gluten free

• Produce

  • 2 3/4 cups Chickpeas
  • 2 cloves Garlic
  • 2 Red bell peppers, sweet
  • 6 Roma tomatoes

• Condiments

  • 9 drops Hot sauce
  • 1/3 cup Lemon juice, fresh
  • 1/3 cup Tahini

• Baking & Spices

  • 1 Sea salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 Olive oil

• Nuts & Seeds

  • 1/4 tsp Cumin, ground

Found on cearaskitchen.com

Description

Ingredients

• 2 sweet red bell peppers
• 6 roma tomatoes
• 1 tbsp olive oil, Dash of Sea Salt and Pepper (for drizzling/sprinkling on tomatoes and red peppers)
• ⅓ cup tahini
• 1 tbsp olive oil
• ⅓ cup fresh lemon juice
• ¼ tsp ground cumin
• 2 - 3 cloves chopped garlic (if you loove garlic use 3, if not use 2)
• 2¾ cups chickpeas (peeled, if you have the time) or white beans
• 9 - 10 drops hot sauce (I like Franks Red Hot Sauce)
• Sea Salt and Pepper to taste
• Olive Oil (to drizzle on top when serving)

Directions

• Cut the roma tomatoes in half lengthwise. Slice the red peppers in half and remove the inside seeds and white bits. Place the tomatoes (face up) and the red peppers (skin up) on a lined cooking sheets. Drizzle with oil olive and sprinkle with sea salt and ground pepper. Roast for 45 - 60 minutes at 425F or 220C. You may have to turn the cooking sheet around halfway through if you have hot spots in your oven. Check at 35 minutes to ensure that the tomatoes and red peppers are not too dark.
• Remove from the oven when the skin on the red peppers is almost blackened and the roma tomatoes are darkened (aka nicely roasted). Carefully place the hot roasted red peppers in a covered bowl or in a covered pot and leave to cool while you begin to prepare the hummus. The covered steam will peal the skin off the red peppers easily after leaving them covered for about ten minutes.
• Place tahini, tbsp of olive oil and lemon juice in a food processor. Process for a couple of minutes until it begins to lighten and becomes fluffy.
• Add garlic and cumin and pulse until well combined.
• After about 10 minutes, peel the skins off the red pepers. It should easily come off at this point. Add slightly cooled down roasted tomatoes and red peppers, one by one, until they are well combined.
• Add the chickpeas (by half a cup) and process until the chickpeas and creamy smooth.
• Serve with a drizzle of olive oil and dash of sea salt and pepper. Enjoy with vegetables, crackers, on pasta, and by the spoonful!

Nutrition