Roasted Red Pepper and Black Bean Hummus

April 1, 2017Sasha Rumage
Tattooed Martha - Roasted Red Pepper and Black Bean Hummus

Tattooed Martha - Roasted Red Pepper and Black Bean Hummus

Hummus is one of my favorite go-to snacks when I’m throwing a get-together. It’s simple, affordable, vegan and gluten-free friendly, and extremely versatile with all the different flavor combinations you can create. My latest favorite is a layered mix of black bean hummus and roasted red pepper hummus. The top layer has the sweet and smokey flavors from the roasted bell pepper blended in while the bottom is a nice upgrade to the classic black bean dip.

(makes 8-10 servings)

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Roasted Red Pepper Hummus:

1 large red bell pepper

1 garlic clove, minced

1 (15oz) can of chickpeas (garbanzo beans)

1/4 tsp ground cumin

1/4 tsp chili powder

1/4 tsp cayenne pepper

A pinch of salt

Juice from half a lime

2 Tbs olive oil

Black Bean Hummus:

1 garlic clove, minced

Half of a jalapeno pepper, finely chopped

1 (15oz ) can of black beans, drained and rinsed

1/4 tsp ground cumin

1/4 tsp chili powder

A pinch of salt

Juice from half a lime

2 Tbs olive oil

For serving:

Vegetables or pita bread/chips

For the roasted red pepper hummus:

Preheat the oven to 450 degrees F and line a baking sheet with foil. Cut the bell pepper in half and remove stem, seeds, and membrane. Place the pepper, cut side facing down, on the prepared baking sheet. Turn oven to broil setting and place baking sheet in the upper half of the oven. Broil for 15-20 minutes or until most of the outer layer of skin on the pepper has blackened.

Place peppers in a zip-lock bag and seal shut. Set aside to cool for 10 minutes. Remove peppers from the bag and pinch the outer blackened skin to start peeling it off. Remove all of the outer skin and discard. Cut the rest of the pepper into small chunks and set aside.

For extra smooth hummus, remove the skin from the chickpeas before processing. Just pinch the bean between your thumb and index finger and the casing should slide right off. Set the beans in a separate bowl and discard the skins. It takes maybe 10-15 minutes, but the extra work pays off for amazingly smooth restaurant style hummus!

Place garlic in a food processor and process until minced. Add roasted red pepper chunks, chickpeas, cumin, chili powder, cayenne pepper, salt, and lime juice and process into a puree. With the food processor running, slowly pour olive oil down the feed tube. Process for 20-30 seconds or until smooth, scraping down the sides of the processor as needed.

Use a rubber spatula to scrape into a clear glass serving dish or into another container until ready to use if you’d like the black bean hummus as the bottom layer.

Tattooed Martha - Roasted Red Pepper and Black Bean Hummus

For the black bean hummus:

Add garlic clove and jalapeno to the food processor and puree until minced. Next add black beans, cumin, salt, and lime juice. Puree until smooth. With the food processor running, add olive oil down the feed tube and puree until completely mixed, pausing to scrape down the sides of the processor as needed.

Tattooed Martha - Roasted Red Pepper and Black Bean Hummus

Transfer black bean hummus to serving dish and layer roasted red pepper hummus on top. Drizzle with a bit of extra olive oil, sprinkle with some chili powder, and serve!

Tattooed Martha - Roasted Red Pepper and Black Bean HummusTattooed Martha - Roasted Red Pepper and Black Bean Hummus

Enjoy!

Written by Sasha - Visit Website

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