Roasted Red Pepper Hummus Dip Written by ryannimilwich on March 8, 2020 in Dips Jump to RecipePrint Recipe Print Roasted Red Pepper Hummus Dip 0 from 0 votes Course: DipCuisine: Middle EastDifficulty: Easy Servings12servingsPrep time20minutesCooking time35minutesCalories936kcal This homemade roasted red pepper hummus recipe is smooth and creamy and so much better when made from scratch. Great for game day, holidays or an anytime snack. Don’t forget the pitas! Ingredients 2 Large Red Bell Peppers2 Long Cayenne Peppers4 Tbsp Tahini 1 Squeeze of Fresh Lemon5 Cloves Garlic, chopped1 Tsp Salt1 Tsp Cumin2 Cans Garbanzo Beans1/4 Cup Extra Virgin Olive Oil1/4 Tsp Red Chili Flakes1 Pack Pita Bread Directions Preheat oven to 400 degrees or set it to broil. Set the peppers onto a baking sheet (aluminum foil will make for easy cleanup), and bake for 20-30 minutes, until the skins are blackened and blistered, turning occasionally to evenly roast the peppers. Allow the peppers to cool enough to handle. Transfer them to a bowl and cover them with plastic or a paper towel, or place them into baggies or paper bags to let the skins steam and loosen. Peel, stem and seed, then chop the peppers Next, add the peppers to a food processor along with the tahini, lemon juice, garlic, salt, cumin and garbanzo beans (or chick peas). Process to form a paste. Slowly add the olive oil in a smooth drizzle while continuing to process until the hummus becomes thick and creamy. There is nothing better than creamy, smooth hummus. Transfer to a bowl and garnish with spicy red chili flakes and extra olive oil. Serve with pita bread.