Roasted Red Pepper Hummus

What better way to enjoy the crisp fall air then at the local farmer's market! As I was perusing the fresh fruits and vegetables, I came upon some lovely looking red peppers…What to do with red peppers, you ask? My reply- Hummus! 

When I think of hummus, my brain goes straight to chickpeas (aka- garbanzo beans). Not only are they high in fiber, protein, and folate, but they also provide potassium and magnesium. To add bit more color and few more vitamins to my hummus...here enters the festive fall red pepper, high in vitamins A and C! 

Hope you enjoy (Mom, Mrs. Ret, and A. Adrienne)!

Roasted Red Pepper Hummus

1 red bell pepper

3 tablespoons + 1 teaspoon extra virgin olive oil, divided

1 can chickpeas (15.5 oz)

2 garlic cloves

1 teaspoon fresh lemon juice

1 teaspoon smoked paprika

1 teaspoon sriracha chili sauce (optional)

salt to taste

Preheat oven to 400 degrees. Rinse bell pepper and pat dry with a paper towel. Rub with 1 teaspoon olive oil and place on a baking sheet. Place baking sheet in oven and roast about 25-30 minutes, rotating every 10 minutes, until skin in black and blistered in spots. Once done roasting remove from oven and let cool.

Meanwhile, drain chickpeas. Use your fingers to pop off the chickpeas’ skins. This may take a while…but totally worth the smoothness you will achieve in your finished product.

Once the pepper is cooled, peel off skin. Remove stem and seeds.

In a food processor, place garlic cloves and pulse to chop. Add chickpeas, roasted red pepper, and lemon juice and pulse until combined. Slowly stream in remaining 3 tablespoons olive oil and process until very smooth and creamy. Lastly add smoked paprika, sriracha sauce (optional), and salt to taste. Add 1 tablespoon water if consistency is too thick.

Serve with sliced radishes, cucumbers, and red peppers (other veggies I found at the farmer's market).