Roasted Red Pepper Hummus

Snacks

Serves: 4

Ingredients:

• 2 red bell peppers

• ½ white onion, diced

• 15 oz. (430g) canned chickpeas, drained

• 6 tbsp. tahini

• 2 garlic cloves, minced

• 1 tbsp. paprika

• 1/2 tsp. cumin

• 1/4 cup (60ml) olive oil

• 1/4 cup (60ml) lemon juice

Instructions:

1. Preheat the oven to 450F(230C).

2. Place bell peppers on a paper-lined tray. Roast in the oven for 30-35 minutes until the skin is charred, turning the peppers over halfway through.

3. Remove the peppers from the oven and allow to cool. Once cooled, remove the stem and the outer skin. Cut each pepper in half and remove the seeds.

4. In a food processor, pulse the roasted peppers, onion, chickpeas, garlic, paprika, cumin, lemon juice, tahini, and olive oil until completely smooth. Season with salt and pepper to taste.

5. Serve as a dip with fresh vegetables or on toast with roasted broccoli as in the Roasted Broccoli Toast with Pepper Hummus recipe.