Oil-free Roasted Red Pepper Hummus
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 6-8
Ingredients
- 3 roasted garlic cloves*
- 2 cups homemade cooked chickpeas (see notes)
- 2 tbsp chickpea liquid
- 3/4 cup homemade roasted red peppers + more for garnish (see notes)
- 1/4 cup tahini
- 1/4 cup + 1 tbs fresh lemon juice
- 1/2 tsp cumin
- 1/4 tsp paprika + more for garnish
- 1/4 tsp salt, or as needed to taste
Instructions
- Place all of the ingredients into a food processor or high speed blender and process until smooth*.
- Adjust seasonings to taste.
- Top with diced red peppers and paprika.
Notes
To roast garlic, place into an oven at 350 for 6-8 minutes, or until golden.
A high speed blender is recommended to avoid grittiness and to attain the smoothest outcome.
Learn how to roast red peppers: http://staging.naderboraie.com/2015/10/how-to-roast-red-peppers/
How To Cook Dried Chickpeas: Rinse beans, and sort out any debris. Soak 1 pound dried chickpeas in 6 cups of water overnight, or for about 8 hours. The next morning, drain, rinse, and place the chickpeas into a large pot with 8 cups of water. Bring to a gentle simmer on medium low, with the lid slightly open, for an hour and 15 mins, stirring occasionally.