Roasted Red Pepper Hummus
2 tablespoons extra virgin olive oil
2 cloves garlic, peeled and crushed
1 (15.5 oz) can canned chickpeas, drained and rinsed
1 large red bell pepper, fire-roasted whole, skinned, stemmed and seeded
1/4 cup tahini, stir well before measuring
2 tablespoons freshly squeezed lemon juice
1 tablespoon tomato paste
1 tablespoon white miso paste
1 tablespoon water, or as needed
1 tablespoon nutritional yeast, optional, recommended if you follow strict vegan diet
1 teaspoon smoked paprika
1 teaspoon ground cumin
Step 1. In a 0.5-qt saucepan, combine the extra virgin olive oil and garlic.
Step 2. Bring the saucepan to a simmer over low heat and allow it to simmer for 5 minutes or until the garlic is lightly browned.
Step 3. In a food processor, blend everything together until desired texture is achieved. If more water is needed, increase by 1 tablespoon at a time until desired consistency is achieved.