Creamy, flavorful roasted red pepper hummus made from scratch — including homemade tahini!
Ingredients:
– 2 large red bell peppers
– 1 cup sesame seeds
– 2 tablespoons olive oil (for tahini)
– 1 (15-ounce) can chickpeas
– 1/2 cup tahini
– Juice of 1 lemon
– 2 tablespoons olive oil (for hummus)
– 1 tablespoon olive oil (for drizzling)
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Here’s how to make roasted red pepper hummus. Place two red bell peppers on a baking sheet and roast at 450° F for 20 minutes until skins are charred. Once cooled, peel off the charred skins and remove seeds from the two roasted peppers. Toast 1 cup sesame seeds in a dry skillet over medium heat for 3 minutes, stirring constantly until lightly golden. Blend the toasted sesame seeds with 2 tablespoons olive oil until smooth to make fresh tahini. In a food processor, add 1 15oz canned chickpeas, two peeled roasted peppers, half cup fresh tahini, juice of one lemon, and 2 tbsps olive oil. Transfer the hummus to a serving bowl and drizzle with 1 tbsp olive oil before serving. Subscribe for more quick dip recipes.