Name: Roasted Red Pepper White Bean Hummus
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Hummus
Ingredients: 1 red bell pepper, washed and dried; 1 can (15 ounces) cannellini white beans, drained and rinsed well. Or 2 cups cooked and cooled dried beans; 2 tablespoons olive oil or more depending on consistency of beans; Juice of ½ a lemon; 2 large garlic cloves, peeled; ½ teaspoon red pepper flakes; ½ teaspoon smoked paprika; ½ teaspoon salt; 1 teaspoon cumin; 2 teaspoons tahini paste, optional; Sliced cucumbers, fresh red bell pepper, radishes, or other veggies for dipping

Description

Roasted red pepper white bean hummus is a fun way to break away from the norm of traditional hummus.

Ingredients

Scale

1 red bell pepper, washed and dried
1 can (15 ounces) cannellini white beans, drained and rinsed well. Or 2 cups cooked and cooled dried beans
2 tablespoons olive oil or more depending on consistency of beans
Juice of 1/2 a lemon
2 large garlic cloves, peeled
1/2 teaspoon red pepper flakes
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1 teaspoon cumin
2 teaspoons tahini paste, optional
Sliced cucumbers, fresh red bell pepper, radishes, or other veggies for dipping

Cook Mode Prevent your screen from going dark

Instructions

For roasted red pepper:
If working with a gas stove: Using tongs place the red pepper directly over a medium-high flame and allow the side of the pepper to become charred. The skin will turn mostly black. Rotate the pepper until all four sides are charred, about 3 minutes per side.
*Place the pepper in a heat proof bowl and cover tightly with plastic wrap. Set aside for 10 minutes.
If working with an electric stove: Preheat the broiler. Place the red pepper on a pan and pop it into the oven. Allow to broil for about 10 minutes, rotating if needed, or until the red pepper is completely charred on all sides. *The next step is the same as above.
After the red pepper has rested in the bowl for 10 minutes and has had time to cool and the steam has helped to loosen the skin, use a paper towel to scrape off most of the charred skin. Leave some charred skin, because this gives the pepper its smoky flavor. Cut the ends off the pepper, remove the seeds and cut into big chunks. Reserve a few small slices for garnish if desired.
For the hummus:
Add all of the ingredients, including the roasted red pepper, to a food processor. Process for 3 minutes. Scrape down sides as needed and process more, until everything is combined and smooth.
If the hummus is too thick then add a little more olive oil to thin it out. Taste to adjust seasonings if needed.
Serve in a bowl and garnish with reserved roasted red pepper, if desired. Arrange slices of cucumbers, radishes, and fresh red bell pepper, or any other kind of veggies for dipping. Other options are pita chips, pita bread, tortilla chips, or crackers.