One thing that I’m trying to do more of this year is making my own snacks (that aren’t desserts: cookies, rice krispies). I’ve been meaning to give homemade hummus a try for a long time. However, I just never got around to it. Every time I would tell myself that I was going to try to make this roasted pepper hummus, something else got in the way. Most recently it was a nap. Terrible, I know. Any who, after a jackfruit experiment I was still in a cooking mood so I decided to give it a try.
Success! This roasted pepper hummus recipe was super easy and comes together in no time. The longest part was roasting the veggies. I was busy by cleaning the kitchen and doing other chores, so the 20-25 minutes it took for them to finish flew by! This hummus would pair great with fresh veggies like carrots, celery or sliced peppers. Pita bread or chips would be great too! Go ahead, give it a try and tell me what you think!
Roasted Pepper Hummus
- 1 can chickpeas rinsed and drained
- Juice of 1/2 lemon
- 1/2 tsp salt
- 1/2 tsp red pepper flakes
- 1/2 tsp minced garlic
- 1/2 tbsp nutritional yeast
- 1/4 cup sun dried tomatoes
- 6 mini peppers (I chose yellow and orange)
- 2 1/2 tbsp olive oil
- Preheat oven to 375 degrees
- Place peppers on a sheet for roasting and cook for 20 minutes
- While the peppers are roasting, begin adding the remaining ingredients to a food processor
- Once the peppers are visibly charred, remove them from the oven and allow them to cool for 3-4 minutes. Remove outer layer of skin from peppers along with the stem and seeds. Once completed, add them to the food processor with the rest of the ingredients and blend until mostly smooth
- Garnish with more red pepper flakes (optional) and pair with your favorite veggies or pita chips. Enjoy!