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–+ servings
roasted red pepper hummus with purple garlic in a bowl on a charcuterie platter on a white marble table.

Roasted Red Pepper Hummus With Purple Garlic

Mimi Council
This Roasted Red Pepper Hummus With Purple Garlic only requires 6 ingredients! This delicious homemade hummus can be served as a snack, a toast topping, or to enhance your sandwich or wrap!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Snack
Cuisine American
Makes 30 ounces
Calories 64 kcal

Equipment

  • Food Processor

Ingredients
  

  • 1 red bell pepper
  • 4 purple garlic cloves
  • 30 ounces chickpeas (drained)
  • ¼ cup extra virgin olive oil
  • 1 teaspoon fine sea salt
  • 1 teaspoon black pepper
  • roasted and salted pumpkin seeds (for topping)

Instructions
 

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • Char the red pepper on your gas stove or using a kitchen torch (optional).
  • Add the whole bell pepper and garlic to the prepared baking sheet. Bake for 10 to 15 minutes until the pepper skin looks wrinkly. Remove from the oven and allow to cool completely.
  • If the red pepper skin is very black, you can remove this charred bit (I only had a few black marks, so I left mine on!). Cut the bell pepper into about 2-inch pieces, removing the stem and seeds. Open the garlic cloves and remove the skin.
  • In a food processor, add the red pepper pieces, garlic cloves, chickpeas, and olive oil. Blend on high until the peppers are completely combined. Add the salt and pepper and continue to blend until combined. (Add more salt and pepper to taste if you prefer).
  • To serve: Transfer the hummus to a large bowl, drizzle with olive oil, and top with pumpkin seeds. Serve with veggies and pretzels!
  • Store extra hummus in an airtight container in the fridge for up to 7 days.

Notes

Tips
  • I roast the red pepper just over my gas stove to char it a little bit. If you don't have a gas stove you can also use a kitchen torch. If you don't have either, you can skip this step.
  • I use purple garlic, which is a little more mild and sweeter than traditional garlic. So, you can use a little less traditional garlic or just adjust to taste if that's what you are using.
  • Store homemade hummus in an airtight container in the fridge.
High Altitude – Follow the recipe as noted.

Nutrition

Calories: 64kcalCarbohydrates: 8gProtein: 3gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 80mgPotassium: 93mgFiber: 2gSugar: 2gVitamin A: 132IUVitamin C: 6mgCalcium: 15mgIron: 1mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!