Roasted Red Pepper Hummus
This spin on the well-known tahini dip is the “Paleo” version – meaning it’s bean-free and made almost entirely out of vegetables and seeds! It’s a nutrient-filled, light alternative to traditional hummus but makes a great snack, spread, or side dish just like regular stuff 🙂
ROASTED RED PEPPER HUMMUS
- Yield: about 2 ½ cups 1x
Ingredients
2 large red bell peppers
2–3 tbsp avocado oil, for roasting
1 cup chopped zucchini
1 large clove garlic, crushed or finely minced
1/2 cup tahini
1/3 cup olive oil
1/4 cup lemon juice
1/2 tsp cumin
1 tsp paprika
Sea salt, to taste (I used 1 tsp)
Instructions
- Preheat the broiler to high.
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Remove the stem, seeds, and veins from the peppers, and cut them in half. Rub the peppers with oil to cover.
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Place the peppers skin side up on a baking sheet and broil them for 3-7 minutes, checking to make sure they blister but don’t burn too much. When the skin begins to blacken, flip the peppers so they skin side is down and roast another 3-7 minutes, until they are just cooked.
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Combine all ingredients in a food processor and process until smooth.
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Chill until you’re ready to serve. Enjoy!
