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Roasted Red Pepper Hummus Recipe (with Video)

Shellfish-free, Vegan, Soy-free
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Discover our Roasted Red Pepper Hummus Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 8min | Cook 30min


- 1 Red bell pepper
- 1 head garlic
- 3 c Chickpeas, boiled
- 0.25 c Tahini, Lebanese brand recommended for a runny tahini
- 1 Lemon, juiced
- 0.25 c Aquafaba
- 1 tsp Cumin
- 1 tsp paprika powder
- 0.25 tsp Salt, or to taste
- 2 tbsp Extra virgin olive oil
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Preparation of Garlic and Bell Pepper
1. Preheat your oven to 395 degrees F.
2. Cut the top off a garlic head and rub it with olive oil.
3. Place both the garlic head and the bell pepper on a baking sheet and roast them in the oven for about 25 minutes until the skin of the bell pepper has blackened.
4. Once roasted, remove them from the oven and let them cool.
Preparation of Hummus
1. Next, remove the skin from the bell pepper and squeeze the garlic out of its skin.
2. In a food processor, combine the roasted bell pepper and garlic with boiled chickpeas, tahini, lemon juice, aquafaba, cumin, paprika powder, and salt.
3. Gradually stream in olive oil.
4. Process the mixture for 1-2 minutes until it reaches a smooth consistency.
Adjusting the Consistency and Serving
1. If you find that the hummus is too liquidy, add more tahini.
2. If it's too firm, add a bit of water.
3. Once you have reached your desired consistency, transfer the hummus to a bowl and enjoy with veggies and/or bread.

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