April 20th, 2024
Recipes
Red Pepper and Almond Hummus
Valentina P
- Difficulty
•
- Time 10"
Imagine the lovechild of creamy hummus and romesco sauce — and your have this delicious healthy dip. Made with chickpeas, roasted bell peppers, almonds, garlic, cumin, and a hint of tahini. Epic for a potluck or party.
How To MakeDiet Type: Plant-based
Shopping List
- 3 roasted red bell peppers (store-bought or homemade)
- 1 (15 ounce) can chickpeas, drained and rinsed
- 5 ounces slivered almonds
- 3 cloves roasted garlic (Note 1)
- 4 tablespoons lemon juice
- 4 tablespoons water
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons tahini
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
Instructions
- Step 1: To roast the garlic yourself, preheat the oven to 400 degrees Fahrenheit. Use a sharp knife to slice off the top of one head of garlic to expose some of the cloves inside. Place the garlic head on a piece of foil, drizzle it with a bit of olive oil, and wrap the cut garlic head in the foil. Place the foil packet in the hot oven for 30 minutes. The cloves will be ready when they are lightly browned and fork tender.
- Step 2: Remove any of the seeds from the bell pepper and place it in a food processor with the chickpeas, almonds, roasted garlic, lemon juice, water, olive oil, tahini, cumin, and salt. Blend until creamy and smooth.
- Serve: Drizzle with olive oil and enjoy with your favorite crackers, bread, or veggies. Freezes well.
Recipe Notes
Note 1: No time to roast garlic? In a pinch, use 1 large raw garlic clove.
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What you should eat next
Red Pepper and Almond Hummus
PT10M 3 roasted red bell peppers (store-bought or homemade) 1 (15 ounce) can chickpeas, drained and rinsed 5 ounces slivered almonds 3 cloves roasted garlic (Note 1) 4 tablespoons lemon juice 4 tablespoons water 2 tablespoons extra-virgin olive oil 2 tablespoons tahini 1/2 teaspoon ground cumin 1/2 teaspoon salt Gluten Free Vegan 6 Servings
Ingredients:
