Creamy Vegan Roasted Red Pepper Hummus Recipe Recipe
By Peanut Palate
🔪Prep Time: 10 mins
👩🍳Cook Time: 10 mins
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
1Prepare the cumin seed powder by warming up a small stovetop pan over medium-low heat.
2Once 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.
3Watch 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.
4Once ready, add the seeds into a spice grinder. Grind until a powder forms.
5Set aside a scant ¼ tsp of the ground, toasted cumin seed powder for using in this recipe.
6Blend together all ingredients in a high-speed blender until smooth, stopping to scrape down the sides of the blender as needed.
7Add the dip into a serving bowl. Top with a drizzle of olive oil. Serve with your favorite dipping items – pretzel sticks, vegetables and more. Enjoy!
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.