Red Pepper Hummus
A simply easy hummus that can be a dip, spread, dressing, or a filling for a dish.
Equipment
- Food Processor or High Speed Blender
Ingredients
- 2 Cups Chickpeas Dried or Canned.
- 1 Bell Pepper
- 1 1/2 tsp Minced Garlic
- 2 tsp Onion Powder
- 3 Tbsp Tahini
- 3 Tbsp Lemon Juice
- 3 Tbsp Avocado Oil
- 1 tsp Sriracha Sauce
- 1 1/2 tsp Salt
- 1/2 Cup Aquafaba This is the water the chickpeas are cooked in or the water in the canned beans.
Instructions
- If making this hummus with dried chickpeas, make sure to soak the beans for about 8 or more hours, over night is the best.
- After 8 hours or over night, drain and rinse the chickpeas before cooking.
- In a large pot add water and 1 Tbsp of baking soda with the chickpeas.
- Cook the chickpeas to a soft consistency, this will make for a much smoother hummus.
- Before draining, place a bowl under the strainer to catch some of the water ( Aquafaba ), save for blending into the hummus.
- If using canned chickpeas, drain with a bowl under the strainer to catch the liquid.
- Add the chickpeas to the blender or processor.
- Clean and chop the bell pepper and add to a medium sized frying pan with oil and saute until the peppers start to brown or become soft.
- Next, add all the other ingredients to the blender.
- Slowly add the cooked peppers to the blender.
- Blend until smooth or until desired consistency.
- Once the hummus if done blending, store it in a container with a lid in the refrigerator for up to 5 days.
Notes
How to use this Hummus
- As a dip for chips, cracker, or vegetables
- Try it as a mayo replacement or a spread on any sandwich
- Add it to your favorite paste
- As a dressing for a salad