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Mind Roasted Red Pepper Hummus


As June arrives, bringing warmth and a vibrant energy to the air, it's the perfect time to embrace the season's flavors and indulge in delightful culinary creations. My Mind Roasted Red Pepper Hummus recipe captures the essence of June, combining the smoky sweetness of roasted red peppers with the creamy goodness of chickpeas.


This Mediterranean-inspired dip is a refreshing and satisfying option for picnics, backyard gatherings, or simply enjoying sun-kissed days. Let the flavors of June come alive as you savor each bite of this vibrant and flavorful Roasted Red Pepper Hummus, a delicious accompaniment to the joyous spirit of summertime.


Mind Roasted Red Pepper Hummus

Yield: 2 Cups Total Time: Approx 20m


Ingredients:


1 can (15 oz) chickpeas, drained and rinsed

2 roasted red peppers, peeled and seeded

3 tablespoons tahini

3 cloves garlic, minced

2 tablespoons fresh lemon juice

1/4 teaspoon ground cumin

1/4 teaspoon paprika

2-3 tablespoons extra virgin canna olive oil

Salt and pepper to taste

Optional toppings: smalled diced red pepper, chopped fresh parsley


Directions:


First, preheat your oven to 450 degrees Fahrenheit, now drain and rinse the chickpeas, while they are draining start to roast your red peppers. Simply rub them with a little olive oil and sprinkle with salt and pepper. Place them on a foil-lined tray and into the oven they go, turn them about 7 minutes in, and roast for another 7 minutes. The peppers should have a black charring on the skin. Remove from the oven and allow them to chill, I like to cut the top off and put them into an ice bath. Be careful when cutting the pepper because it will have lots of hot juice inside. Make sure to peel and seed them when they are cooled.


Then in a food processor, combine the chickpeas, roasted red peppers, tahini, garlic, lemon juice, cumin, paprika, canna olive oil, salt, and pepper. Process until smooth and creamy, scraping down the sides as needed. Make sure to taste the hummus and adjust the seasonings if desired. Add more lemon juice for a tangier flavor, or more paprika for a smokier taste.


Now just transfer the hummus to a serving bowl and garnish with some small diced fresh red peppers and chopped fresh parsley for an extra touch of flavor and presentation. I like to serve the roasted red pepper hummus with some toasted pita bread, fresh vegetables, or even fried corn tortilla chips.

FAQs:


Can I use canned roasted red peppers instead of roasting them myself?

Yes, you can use canned roasted red peppers as a convenient alternative. Just make sure to drain them well before adding to the hummus.


How long does homemade roasted red pepper hummus last?

When stored in an airtight container in the refrigerator, homemade roasted red pepper hummus can typically last for up to 5 days. Be sure to check for any signs of spoilage before consuming.


Can I customize the consistency of the hummus?

Absolutely! If you prefer a thinner consistency, you can add a little water or extra lemon juice. For a thicker texture, reduce the amount of liquid ingredients.


Can I add other ingredients to the hummus for added flavor?

Certainly! Roasted garlic, sun-dried tomatoes, or a sprinkle of chili powder are just a few examples of additional ingredients you can incorporate to customize the flavor of your roasted red pepper hummus.


Is roasted red pepper hummus a healthy snack option?

Yes, roasted red pepper hummus is a nutritious choice for a snack. It's packed with plant-based protein, fiber, and essential vitamins. Just be mindful of portion sizes when enjoying it as part of a balanced diet.


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