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Ingredients
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Main Ingredients
Method
Preparation
- 1
Roast the Red Bell Pepper
Preheat your oven to 400°F (200°C). Cut the red bell pepper in half, remove the seeds and stem, and place it on a baking sheet. Drizzle with 1 tablespoon of olive oil and roast for 20-25 minutes until the skin is charred and the flesh is tender. Remove from the oven and let it cool.
- 2
Prepare the Chickpeas
While the pepper is roasting, drain and rinse the canned chickpeas under cold water. Set aside.
- 3
Prepare the Garlic
Peel the garlic cloves and set them aside.
Blending
- 4
- 5
Adjust Consistency
If the hummus is too thick, add water 1 tablespoon at a time while blending until the desired consistency is reached.
- 6
Serving
- 7
Serve the Hummus
Transfer the roasted red pepper hummus to a serving bowl. Drizzle with additional olive oil and sprinkle with paprika if desired. Serve with pita bread, vegetable sticks, or your choice of dippers.