1 Roasted Red Pepper (try adding various types of peppers to make it spicy or take on different flavors, or use canned roasted peppers when it's not fresh pepper season!)
4 Teaspoons Tahini
4 Teaspoons Lemon Juice
Pinch of Cumin Powder
Pinch of Salt
Directions:
Roast red pepper over the stove, open flame until completely charred. Once roasted, place the peppers in a bag to steam the skin. When cool, run the peppers under cold water to remove the charred skins. Remove the core and any seeds as well. Put the peeled peppers into a blender/food processor and process until very smooth.
If you’re using canned roasted red peppers, pour into a blender/food processor and process until very smooth.
Add the pureed chickpeas to the same blender/food processor and run for 1 minute.
Add in the tahini, garlic, lemon juice, salt and cumin powder. Blend on high for a few minutes, occasionally pausing to scrape down the sides. If you find that your hummus is a little too thick, pour in a small bit of cold water in a steady stream while the food processor is on.
OPTIONAL: if you have extra peppers, dice some up and set them aside to add a chunky pepper garnish on top.
