Roasting red peppers is definitely the best way to cook them, and the flavour they add to hummus is unparalleled. After I roast my red peppers I like to put them in a glass bowl with a little bit of olive oil and cover them for about half an hour to really let the flavours blossom. This hummus is always my #1 choice to use for my Avocado Hummus Toast recipe, but it shines even if you're just eating it with carrots and celery. It takes a bit longer than the average hummus recipe due to the roasted red peppers, but I can assure you that it is worth it!
1 large red bell pepper or 2 small ones
1 19 oz can Chickpeas
1/4 cup chickpea liquid
2-3 cloves of garlic (depending on how garlicky you want it)
1/8 cup tahini or 1/4 cup soaked cashews
2-3 tbsp olive oil
1/2 tsp cayenne pepper
1 tsp garlic salt
1/2 tsp cumin
1 tsp salt
Wash and cut red peppers into quarters. Lay them on a lined baking sheet with the skin facing up and put them into the oven with it set to broil. Broil for 5-7 minutes or until skins have started to blacken but have not turned all black. Take the peppers out of the oven and let cool for a few minutes. After cooled a bit, peel skin off and place in bowl with 1 tbsp olive oil and cover with plastic wrap for 25-30 minutes.
Once the red peppers are finished add all the ingredients to food processor except the liquid. Add as much chickpea liquid as needed to reach your desired consistency. Blend until smooth and Enjoy!