Smoky & Sweet Roasted Red Pepper Hummus with Cashews ✨❤️🌿
ingredients:
1 can (15 oz / 425g) chickpeas, rinsed and drained (reserve some liquid)
1 large red bell pepper, roasted (jarred roasted red pepper works too, about ½ - ¾ cup / 120-180ml drained)
½ cup (70g) raw cashews, soaked for at least 2 hours (or quick-soaked in boiling water for 15 min)
¼ cup (60ml) tahini
¼ cup (60ml) fresh lemon juice
1-2 cloves garlic
½ tsp smoked paprika
½ tsp salt (or to taste)
2-4 tbsp reserved chickpea liquid (aquafaba) or water, as needed for consistency
Optional garnish: olive oil drizzle, paprika, chopped parsley, toasted cashews
directions:
1. If roasting your own pepper: Cut the red bell pepper in half, remove seeds and stem. Place cut-side down on a baking sheet and broil on high or roast at 450°F (230°C) until the skin is blackened and blistered (10-15 mins). Transfer to a bowl, cover tightly, and let steam for 10-15 minutes. Peel off the blackened skin.
2. Drain and rinse the soaked cashews.
3. In a high-speed blender or food processor, combine the rinsed chickpeas, roasted red pepper (roughly chopped), drained soaked cashews, tahini, lemon juice, garlic cloves, smoked paprika, and salt.
4. Blend on high speed until the mixture starts to become smooth.
5. With the blender running on low (or stopping to add), gradually drizzle in the reserved chickpea liquid (aquafaba) or water, 1 tablespoon at a time, until the hummus reaches your desired creamy consistency. Continue blending for a few minutes until exceptionally smooth and airy.
6. Taste and adjust seasoning if needed (more salt, lemon juice, or garlic).
7. Transfer the hummus to a serving bowl. If desired, create a swirl on top with the back of a spoon and garnish with a drizzle of olive oil, a sprinkle of paprika, chopped parsley, or toasted cashews.
8. Serve with pita bread, crackers, or fresh vegetables. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Recipe Information:
Preparation Time: 10 minutes (+ cashew soaking / pepper roasting) | Cooking Time: 0-15 minutes (if roasting pepper) | Total Time: 30 minutes - 2+ hours | Calories per Serving: approx. 80-100 per 2 tbsp serving | Number of Servings: Makes about 2 cups
#Hummus #RoastedRedPepperHummus #CashewHummus #VeganDip #PlantBasedDip #HealthyAppetizer #ChickpeaRecipes #VeganRecipes #GlutenFree #EasyRecipes