Welcome back to the kitchen! In this video we’re making a creamy roasted red pepper hummus with simple ingredients. Below is the full recipe you can follow along, including ingredients and step-by-step directions. Recipe:nIngredients:n- 1 can (15 oz) chickpeas, drained and rinsedn- 2 roasted red bell peppers (or 1 cup jarred peppers, drained)n- 2-3 tbsp tahinin- 2-3 tbsp lemon juicen- 1-2 garlic clovesn- 2 tbsp extra-virgin olive oiln- 1/2 tsp ground cuminn- 1/2 tsp smoked paprika (optional)n- Salt to tasten- 1-2 tbsp water or aquafabannDirections:n1) Rinse and drain chickpeas; reserve a few for garnish.n2) Roast or char peppers; peel, seed, and chop.n3) In a processor, blend all ingredients until smooth, adding water to reach desired consistency.n4) Adjust seasoning as needed and serve.
Ingredients:n- 1 can (15 oz) chickpeas, drained and rinsedn- 2 roasted red bell peppers (or 1 cup jarred peppers, drained)n- 2-3 tbsp tahinin- 2-3 tbsp lemon juicen- 1-2 garlic clovesn- 2 tbsp extra-virgin olive oiln- 1/2 tsp ground cuminn- 1/2 tsp smoked paprika (optional)n- Salt to tasten- 1-2 tbsp water or aquafabannDirections:n1) Rinse and drain chickpeas; reserve a few for garnish.n2) Roast or char peppers; peel and chop.n3) In a processor, blend all ingredients until smooth, adding water to reach desired consistency.n4) Adjust seasonings and serve.
Welcome back to the kitchen. Today we’re making a creamy roasted red pepper hummus that’s perfect for snacking, dips, or party platters. Rinse and drain the chickpeas. Reserve a few for garnish. Roast or char the red peppers. Peel, seed, and chop. Add chickpeas, roasted peppers, tahini, lemon juice, garlic, olive oil, cumin, paprika, and salt to the blender or food processor. Blend on high until smooth, adding water or aquafaba a little at a time to reach desired consistency. Transfer to a serving bowl. Drizzle with a bit more olive oil and optionally sprinkle paprika or chopped parsley. Serve with pa, veggies, or crackers. Refrigerate leftovers in an airtight container for up to 4 days. Thanks for hanging out and cooking with me. If you enjoyed this recipe, hit like, subscribe for more quick plant-based ideas, and share your hummus toppings in the comments. See you in the next
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