BHA & BHT Free Gluten Free Roasted Red Pepper Hummus Plate
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Learn more →Ingredients
4 servings
For the hummus
- 2 red bell peppers
- 1 can (15 oz) chickpeas, drained and rinsed
- ¼ cup tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 cloves garlic, peeled
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt, plus more to taste
- 3 tbsp olive oil, divided
- 2–3 tbsp ice water
For the plate
- 1 cup cherry tomatoes, halved
- 1 english cucumber, sliced into rounds
- ½ cup kalamata olives, pitted
- 4 oz gluten free crackers
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
- 1 pinch smoked paprika, for garnish (optional)
Instructions
- 1
Preheat the oven to 450°F (230°C). Place the whole red bell peppers on a baking sheet and roast, turning once halfway through, for 20–25 minutes, until the skins are deeply charred and the peppers have collapsed. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes, until cool enough to handle.
- 2
Peel the charred skins off the peppers, remove the stems and seeds, and roughly chop the flesh. Discard any accumulated liquid.
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