Ingredients
8
8 servings
- •2 bell peppers, seeded and quartered
- •14 oz chickpeas, 1 can
- •1 clove garlic
- •3 tablespoons tahini sauce
- •2 tablespoons lemon juice
- •1 teaspoon smoked paprika
- •½ teaspoon salt
- •½ teaspoon black pepper
- •2 tablespoons extra virgin olive oil
Instructions
- Preheat oven to 400˚F (200˚C).
- Place the peppers on a parchment paper-lined baking sheet and roast for 20-25 minutes, until peppers are fragrant and the skin has charred.
- Allow peppers to cool before peeling away the charred skin.
- Add roasted peppers, chickpeas, garlic, tahini, lemon juice, smoked paprika, salt, and pepper to the bowl of a 2-quart food processor. Blend until smooth.
- While blending, slowly add in the olive oil until hummus is creamy and smooth.
- Garnish with finely chopped bell pepper and a drizzle of olive oil.
- Enjoy!
Nutritional Facts
Per 8 servings
- Calories: 138
- Carbohydrate: 15g
- Fat: 6g
- Fiber: 4g
- Protein: 5g
- Sugar: 3g
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