Sun-Dried Tomato & Red Bell Pepper Hummus recipe
1 large red bell pepper, chopped in quarters
4 cloves of garlic
1/2 tsp olive oil
4-6 sun-dried tomatoes (from jar)
1 cup cooked chickpeas (rinsed)
1.5 TB tahini
1/2 lemon juiced
1/2 TB olive oil
1 tsp balsamic vinegar
1/4 tsp paprika
1/2 tsp salt
1. Preheat oven to 400F. Place quartered pepper & 4 cloves on baking sheet. Spread 1 tsp of oil on top. Make sure the pepper is evenly coated. You can keep the garlic cloves in their wrappings. Bake for 25 minutes, flip peppers halfway through.
2. Once baked, take garlic cloves out of wrappings. Place all ingredients in the blender until smooth. If you like your hummus thinner, add a little water.
3. Place hummus in a serving dish, top with more chickpea, paprika, olive oil, oregano, whatever you like. I like serving mine with cucumber, pepper, broccoli, and bread. Enjoy!