Fat-Free Red Pepper Hummus

Course Appetizer, Dip, Side Dish, Snack

Cuisine American, Mediterranean

Prep Time 5

Cook Time 10

Servings people

Author Muneeza Ahmed

2 whole Medium-size red bell peppers or 3/4 cup chopped jarred roasted red peppers (free of citric acid, oil, and vinegar)
1 ½ cups Cooked chickpeas or 1 15oz can, drained and rinsed
2 cloves Garlic, chopped
½ tsp Ground cumin
½ tsp Paprika
3 tbsp Fresh lemon juice
½ tsp Sea salt, or to taste optional
2-3 tbsp Pure water more if needed
2 sprigs Parsley or cilantro to serve optional
1 platter Fresh veggies to serve optional

Get Recipe Ingredients

Turn the broiler on your oven on
Core both fresh peppers, if using, and remove all seeds. Then slice into halves or quarters that lay flat
Place pepper slices onto a baking sheet with parchment paper with even space between them
Broil for 10-15 minutes until charred
Remove peppers from oven and cool
While peppers are cooling, add chickpeas, garlic, cumin, paprika, fresh lemon juice, and sea salt (if using) to a food processor
Remove all charred skin from the red peppers, leaving only roasted red flesh. Place peppers into food processor with other ingredients
Mix on high until a smooth hummus texture forms. Add water one tablespoon at a time to achieve the desired consistency
Using a silicone spatula, scoop hummus out of the food processer into a bowl for serving.
Place cilantro or parsley on top of the hummus, if using, and serve hummus with a platter of veggies, your favorite crunchy snack, or a bowl of potatoes! Enjoy!