Ingredients
- 2-3 small red bell pepper, roasted
- 1/4 cup extra virgin olive oil
- 1-2 cloves garlic
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- large pinch salt
- 1/8 cup roasted sesame tahini
- 1 can chickpeas, drained
- 1 cup pine nuts, toasted
Instructions
- Remove top and seeds from pepper, leave whole.
- Roast bell pepper on stove top or oven. I normally roast in oven, at 450, until pepper is evenly charred all the way around.
- Remove bell pepper and place in a large bowl. Cover with foil and let steam inside bowl for 5-10 minutes.
- Remove charred skin and place in food processor.
- While pepper is roasting, toast the pine nuts in a small skillet. Be very careful, because they burn quickly.
- Once fragrant, remove from skillet and place in food processor.
- Blend pine nuts, roasted red bell pepper and all the above ingredients in a food processor or blender until hummus is smooth and velvety.
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