In this spicy roasted red pepper hummus, freshly roasted peppers are blended with chickpeas, garlic, lemon, tahini and a serrano chile for some kick! And who doesn’t love hummus? www.ecurry.com/blog/starters-snacks/spicy-roasted-red-pepper-hummus This is the perfect snack – healthy + homemade + tasty! This recipe is very easy to make, even the roasted red peppers. https://www.themediterraneandish.com/roasted-red-pepper-hummus-recipe In an electric blender or food processor, puree the chickpeas, red peppers, Feta, lemon juice, tahini, garlic, cumin, cayenne, and salt. Spicy Roasted Red Pepper Hummus. Meanwhile, in a small bowl, mix together black pepper, cayenne pepper, cumin, oregano and red pepper flakes. This red pepper hummus pairs well with crackers, pita chips or pita bread slices. You’ll need some extra time to roast the red peppers, if you haven’t already but other than that, it’s fairly quick and easy. This Spicy Red Pepper Hummus combines all of the things I love…spice and delicious dip. The recipe is vegan, oil-free, low in fat and sugar-free. You can even freeze it an air-tight container for up to 1 month. More Hummus Recipes https://www.inspiredtaste.net/22016/roasted-red-pepper-hummus-recipe Tips for Customizing this Roasted Red Pepper Hummus: This dip stays good in the refrigerator for up to 4-5 days. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. It’s funny how food-bloggers think alike. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Roast Red Pepper (I broil mine in the oven for about 20 minutes) and then seal in a large gallon sized zipper bag for an additional 15 minutes. There are so many options – garlic, roasted pine nut, chipotle, jalapeño – but for some reason I always seem to go back to the spicy red pepper. Remove skin & seeds. Besides always thinking of food, I often see a lot of bloggers (myself included) post similar recipes or recipes using similar ingredients.
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