6 Ingredient 5 Minute Roasted Red Pepper Hummus
Spicy and savory roasted red pepper hummus! Perfect for a dip, or to fill a sandwich or wrap.
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Servings: 16 servings
Calories: 99kcal
Cost: $10
Equipment
- 1 food processor
Ingredients
- 32 ounces chickpeas
- 8 ounces roasted red peppers packed in water
- 1 large lemon
- 2 tablespoons of cilantro leaves
- 2 teaspoons of cumin
- ½ to 1 teaspoon of chipotle pepper powder
- 1 teaspoon of ground sea salt optional
- 1 teaspoon of ground black pepper optional
Instructions
- Note: Keep the juice/aquafaba from the chickpeas. It makes an excellent egg replacer. Store it in an air tight container in the refrigerator or the freezer.
- Drain and rinse the chickpeas and put them in the food processor.
- Add the roasted red pepper. Do NOT add the water from the jar.
- Squeeze the lemon juice in the processor. Use a strainer so the seeds don’t fall into the processor.
- Add the cilantro leaves (not the stems), cumin, chipotle pepper, salt, and black pepper.
- Process the ingredients until the hummus is smooth and creamy.
- Serve with warm pita chips, sliced vegetables, or tortilla chips.
- Enjoy!
Notes
If you don't like spicy food you can omit the chipotle pepper, or add it by the ¼ teaspoon until you get the right amount of heat.
You can add the salt and pepper to suit your taste, or leave it out if you don't eat salt. Please know that the flavor will not be the same as it is in this recipe.
Store in an airtight container for up to 3 days.
Nutrition Disclaimer
Nutrition
Serving: 0.25cup | Calories: 99kcal | Carbohydrates: 17g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 345mg | Potassium: 203mg | Fiber: 5g | Sugar: 3g | Vitamin A: 116IU | Vitamin C: 11mg | Calcium: 39mg | Iron: 2mg
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