Roasted Red Pepper Hummus

I've always loved both roasted red peppers and roasted pepper hummus, so I finally gave it a shot here. The peppers add a great smokey and sweet flavor to the hummus, as well as a delicious orange color. It's mildly spicy from the cayenne, and works great on top of salads. I've made this alongside a batch of Cheesey Garlic Hummus, which you should also check out

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 400F, and line a cookie sheet with parchment paper. Slice the peppers into large pieces, season with oil and salt, and bake for 30 minutes, or until the peppers are soft and charred

Step 2

Drain and rinse the chickpeas, and add to a food processor. Blend with the peppers, lemon, almond butter (or tahini), and minced garlic until smooth

Step 3

Add in your spices, and blend to combine. Adjust anything to taste, and store in the fridge

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