Red Pepper Hummus

Lisa

A simply easy hummus that can be a dip, spread, dressing, or a filling for a dish.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 0

The custom time is when using dried chickpeas only. 8 30

Total Time 8 45

Course: Appetizer, condiment, dip, Snack, vegan

Cuisine: Mediterranean

2 Cups Chickpeas Dried or Canned.
1 Tbsp Baking Soda Added to the water while cooking the chickpeas.
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.

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 food 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.

How to use this Hummus