Creamy Vegan Roasted Red Pepper Hummus Recipe
This creamy Vegan Roasted Red Pepper Hummus Recipe is a twist on the classic old hummus to spice it up a notch. Perfect for serving at your next party!
Equipment
- High-Powered Blender or food processor
- Stovetop Pan
- Spice Grinder
Ingredients
- ¾ cup chickpeas boiled, skins rubbed off
- ½ roasted large roasted red pepper
- 3 tbsp extra-virgin olive oil
- 2 tbsp tahini
- 2 tsp fresh lemon juice
- ½ tsp cumin seeds
- pinch cayenne pepper
- ¼ tsp pink salt add more as desired
Instructions
- Prepare the cumin seed powder by warming up a small stovetop pan over medium-low heat.
- Once hot, add the cumin seeds into the pan. Stir them around with a rubber spatula, or shake the pan slightly to get them to move around.
- Watch them carefully - they will start to burn very quickly. It shouldn't take more than a minute to smell them toasting. Due to their darker color, it won't be as noticeable that they're toasting until they burn. However, you should be able to smell it.
- Once ready, add the seeds into a spice grinder. Grind until a powder forms.
- Set aside a scant ¼ tsp of the ground, toasted cumin seed powder for using in this recipe.
- Blend together all ingredients in a high-speed blender until smooth, stopping to scrape down the sides of the blender as needed.
- Add the dip into a serving bowl. Top with a drizzle of olive oil and herbs, such as fresh parsley. Serve with your favorite dipping items - pretzel sticks, vegetables and more. Enjoy!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to three days.