Roasted Red Pepper Hummus

• Course Side Dish
• Cuisine American

Prep time

Cook time

Servings

Ingredients

• Crackers
• Crunchmaster® Garden Vegetable Multi-Grain Crackers
• Produce
• 1 can garbanzo beans, cooked
• 1 red pepper, large (or 2 small)
• 1 tbsp garlic, minced
• 1/2 lemon (3 tbsp. lemon juice)
• Baking & Spices
• 1/2 tsp ground cumin
• Pinch of paprika
• Sea Salt, to taste
• Oil & Vinegars
• 2 tbsp Extra Virgin Olive Oil

Instructions

1. First, preheat oven to 450°F. Then, place your red pepper (whole) on a tin foil-line baking sheet.
2. Roast for 15 minutes, before flipping sides. Roast for another 15 minutes. At this point, there should be black spots all over the red pepper. If there isn’t, roast longer.
3. Once the red pepper has blackened, transfer into a ziplock bag and seal. Let sit for about 15 minutes.
4. This will create steam and make it easier to remove the skin. Peel the red bell pepper. Remove any seeds from the insides and slice into large chunks.
5. In a small food processor, place roasted red peppers and the rest of your ingredients. Pulse until smooth.
6. Serve with Crunchmaster® Garden Vegetable Multi-Grain Crackers and raw vegetables.