Roasted Red Pepper Hummus

Steps

1. Roast the red pepper (if using fresh): Turn a gas burner to high heat. Place the pepper directly on the flame, turning occasionally until the skin is blackened and blistered on all sides. Transfer to a heatproof bowl and cover tightly with plastic wrap. Let sit for 10 minutes to steam. Using your hands, rub off the charred skin, remove the stem and seeds, and roughly chop the roasted pepper. Set aside.

2. Prepare the garlic: In a food processor fitted with the blade attachment, turn on the machine and drop in the whole garlic clove while it’s running to mince it finely.

3. Blend the hummus base: Add the drained garbanzo beans and roasted red pepper to the processor. Pulse until roughly chopped.

4. Season and smooth: Add the salt and lemon juice, then process until the mixture starts to smooth out. If the hummus is too thick or grainy, add a small amount of the reserved bean liquid, a tablespoon at a time, until you reach the desired consistency.

5. Finish with olive oil: With the processor running, slowly drizzle in the olive oil. Continue blending until smooth and creamy. Taste and adjust salt or lemon juice if needed.

6. Serve: Transfer the hummus to a serving bowl. Serve with pita chips, crackers, or fresh vegetables.

    

   Tip: Freshly made hummus will thicken slightly after refrigeration. To keep a smooth texture, add a bit of extra bean liquid before chilling.

Final Step

Tell people about this deliciously simple meal and help everyone eat healthy.