Description
A creamy and delicious dip made with roasted red peppers, tahini, garlic, and lemon juice, perfect for any occasion.
Ingredients
Scale
- 2 red bell peppers
- 1/2 cup tahini
- 2 cloves garlic
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- Roast the peppers: Preheat your oven to 450°F (230°C). Place your whole red peppers on a baking sheet lined with parchment paper. Roast for about 25-30 minutes, turning occasionally until the skins are blistered and darkened. Allow them to cool, then peel off the skins, remove the seeds, and chop them roughly.
- Blend the ingredients: In a food processor, combine the roasted peppers, tahini, garlic, lemon juice, cumin, olive oil, salt, and pepper. Blend until smooth. If the mixture is too thick, add a tablespoon of water or olive oil to achieve the desired consistency.
- Taste and adjust: It’s essential to taste and adjust. You may want more lemon juice, garlic, or salt. This is your creation—make it shine!
- Serve and enjoy: Scoop the hummus into a bowl, and create a little well in the center. Drizzle with olive oil and sprinkle with paprika for an extra touch of flair. Serve with warm pita, crunchy veggies, or crackers for dipping.
- Storage: Should you have leftovers, store them in an airtight container in the refrigerator. It should keep fresh for about a week.
Notes
Feel free to customize flavors by adjusting garlic or adding cayenne for heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: hummus, roasted red pepper, dip, vegan recipe, Mediterranean