Skinny Roasted Red Pepper Hummus

• Vegan
• Gluten free

• Produce

  • 1 (15 ounce can Chickpeas
  • 2 Garlic cloves
  • 1 Parsley, fresh

• Condiments

  • 1/4 cup Lemon juice

• Baking & Spices

  • 1/2 tsp Paprika + more
  • 2 Red peppers, medium
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil + more

• Nuts & Seeds

  • 1 tsp Cumin

• Liquids

  • 1 tbsp Water

Found on kimscravings.com

Description

Ingredients

• 2 medium red peppers
• 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
• ¼ cup lemon juice (1 lemon, juiced)
• 2 garlic cloves
• 1 tablespoon olive oil + more for serving, if desired
• 1 tablespoon water + 1-2 tablespoons more, if needed, for desired consistency
• 1 teaspoon salt
• 1 teaspoon cumin
• ½ teaspoon paprika + more for serving
• Fresh parsley for garnish, if desired

Directions

• Line a baking sheet with foil, core and seed peppers then slice into quarters. Align peppers on baking sheet and set oven rack about mid-level. Broil peppers on high for 10-15 minutes and until nicely charred. Remove from oven and let them rest for 10 minutes. Chop ½ of one of the peppers (2 quarters) into small pieces for topping, set aside.
• Place remaining peppers, chickpeas, lemon juice, garlic, olive oil, water, salt, cumin and paprika into the bowl of a food processor or high-speed blender and blend or puree until very smooth. If you want a thinner hummus, add another tablespoon or two of water. Taste and add additional salt and/or other seasonings as needed.
• Transfer to a serving bowl, top with chopped red pepper, parsley, paprika and olive oil, if desired. Hummus stores well in the fridge for one week.

Nutrition