Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

ROASTED RED PEPPER HUMMUS


  • Yield: about 2 ½ cups 1x

Ingredients

Scale

2 large red bell peppers

23 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

  1. Remove the stem, seeds, and veins from the peppers, and cut them in half. Rub the peppers with oil to cover.

  2. 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.

  3. Combine all ingredients in a food processor and process until smooth.

  4. Chill until you’re ready to serve. Enjoy!

Recipe Card powered byTasty Recipes