Here’s what you need:
1 Can of chickpeas (drained)
1 Red Bell Pepper
2-3 Garlic cloves
4 tablespoons of Olive Oil
3 tablespoons of lemon juice
1 teaspoon of Cumin
Dash of Ground Paprika
Salt to taste
Here’s what you do:
Preheat Oven at 450 degrees. Place red bell pepper into (oven, grill or air fryer) and roast for 20-25 minutes until skin is wrinkled & charred. *Be sure to turn bell pepper over at 10-12 minute mark.
While the red bell pepper is roasting drain 1 can of chickpeas and place into food processor. Chop the garlic into minced pieces.
Place 1 tablespoon of olive oil, a dash of salt and a dash of cumin into stove oven frying pan with garlic.
Heat pan with ingredients until garlic is golden brown. Place fried garlic sauce into the food processor with the chickpeas.
Turn on food processor on slow and gradually add 3 tablespoons of olive oil and 3 tablespoons of lemon juice as processor is spinning. *You may need to stop the food processor occasionally to stir unprocessed chickpeas into mix that are at the bottom or side of the food processor.
When the red bell pepper is finished roasting, slice red bell pepper in half to remove the seed remnants and stem. Try to keep the juices within the red bell pepper and handle carefully when placing it into food processor because it will be steaming hot!
Blend the red bell pepper into the chickpeas and gradually add in cumin with salt to taste. *If texture is not smooth then gradually add a ½ tablespoon of water at a time until texture desired.
Remove the hummus from the food processor and add dashing of ground paprika on top.