Why didn’t anyone tell me that roasted red bell pepper hummus was so delicious? Of all the legumes, chickpeas are a staple on my monthly grocery list. They are so versatile, especially when you are a plant based eater. You can make patties, meatballs, dips, spreads and even desserts, to name a few. In fact, check out my Vegan Crab Cakes blog post to see how I used chickpeas for that recipe. I plan to keep experimenting with this magical legume as I expand my online recipes. Another staple on my monthly grocery list are bell peppers. I read a funny post online once that said that black people put onions and bell peppers in every dinner. You know its true! Ha! Anyway, this recipe is effortless to prepare for you and your loved ones. So, let’s get started on this Roasted Red Bell Pepper Hummus!
You can most certainly roast your own red bell peppers and can them or you can buy a can for a couple dollars at your local grocery store! Whatever suits your needs because there are no judgements here. Anyway, I kept my recipe pretty simple: chickpeas, spices and bell peppers. No oils, no tahini and etc.
Prior to adding the bell peppers and spices, I blended the chickpeas first with a little liquid from the canned bell peppers. Personally, I did not want my hummus to be really thick in consistency because I did not want it to break my rippled chips.
I chopped up a few pieces of roasted red bell pepper for garnish. Let me just admit that this dip did not last more than thirty minutes. We smashed it while binging Friends From College on Netflix. What other dips should be posted on the blog?