Roasted Red Pepper Hummus

Ingredients: 2 red peppers or roasted red peppers from a jar 2 tablespoons olive oil + more for drizzling on peppers 15 oz. can garbanzo beans drained and rinsed

Ingredients: 2 red peppers or roasted red peppers from a jar 2 tablespoons olive oil + more for drizzling on peppers 15 oz. can garbanzo beans drained and rinsed

Ingredients: ¼ cup tahini ¼ cup lemon juice 1 clove garlic minced ¼ cup water salt

Ingredients: ¼ cup tahini ¼ cup lemon juice 1 clove garlic minced ¼ cup water salt

If roasting in the oven, preheat oven to 450ᵒ. Roasting red peppers over a flame: roast red pepper over a flame until charred on all sides, repeat with second pepper.

If roasting in the oven, preheat oven to 450ᵒ. Roasting red peppers over a flame: roast red pepper over a flame until charred on all sides, repeat with second pepper.

When cool, remove skin and seeds. Roasting red peppers in an oven: drizzle olive oil in a pan. Slice red peppers in half, remove seeds, and place with skin facing up.

When cool, remove skin and seeds. Roasting red peppers in an oven: drizzle olive oil in a pan. Slice red peppers in half, remove seeds, and place with skin facing up.

Drizzle a little more olive oil on top. Roast @ 450° for about 25 minutes, or until charred. Remove skin after peppers have cooled.Mix all ingredients in a food processor.

Drizzle a little more olive oil on top. Roast @ 450° for about 25 minutes, or until charred. Remove skin after peppers have cooled.Mix all ingredients in a food processor.

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