Easy Red Pepper Hummus

Ingredients and Weight:

• Red bell pepper, grilled and peeled: 2 (about 1 pound)
• Chickpeas, canned (rinsed and drained): 2 (15-ounce) cans
• Tahini: 1/2 cup
• Olive oil: 1/4 cup
• Lemon juice: 1/4 cup
• Garlic, minced: 2 cloves
• Cumin: 1 teaspoon
• Paprika: 1 teaspoon
• Salt and pepper: to taste
• Parsley, for garnish: 1/4 cup

Preparation Time:

15 minutes

Cooking Time:

15 minutes (for grilling peppers)

Difficulty Level:

2 (simple)

Preparation Method Steps:

1. Grill the red bell peppers over medium-high heat until slightly charred and blistered.
2. Remove the peppers from the heat, place them in a bowl, and cover with plastic wrap. Let steam for 10 minutes.
3. Once the peppers have cooled, peel and remove the seeds.
4. In a food processor or high-powered blender, combine the roasted red peppers, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, paprika, salt, and pepper.
5. Process until smooth and creamy. Adjust seasonings to taste.
6. Transfer the hummus to a serving bowl and garnish with parsley.

Nutritional Information:

• Calories: 250 per serving
• Fat: 15g
• Protein: 10g
• Carbohydrates: 30g
• Fiber: 5g

Dish Characteristics:

• Creamy and savory
• Mildly spicy with a hint of red peppers
• Great for dipping with pita bread, vegetables, or crackers

User Comments:

• "This hummus is so delicious and flavorful. I love the hint of sweetness from the roasted red peppers."
• "I made this for my guests and they loved it! It was a great appetizer that was both healthy and satisfying."
• "The perfect snack or appetizer that's easy to make and packed with protein."

Special Precautions and Tips:

• If you don't have access to a grill, you can roast the red peppers in a preheated oven at 400°F (200°C) for 20-25 minutes, or until slightly charred.
• To make a smoother hummus, blend for longer or use a more powerful blender.
• Leftover hummus can be stored in an airtight container in the refrigerator for up to 5 days.