Ingredients
The following ingredients have 5 Servings
- 1/2 cup (85g) chopped red bell pepper (about half of a large one)
- 4 large (15g) garlic cloves, with skins still on
- two 15 oz cans of great Northern beans, drained & rinsed (or cannellini or navy beans)
- 2 tablespoons (34g) tahini
- 4-5 tablespoons (60g) hot sauce(I really love Frank's Hot Sauce)
- 2 tablespoons (30g) fresh lemon juice
- 2 tablespoons (30g) hot water
- 1 tablespoon paprika
- 1/4-1/2 teaspoon fine sea salt
- Optional garnish: green onion
- I used Frank's Red Hot Original sauce. Please understand there are many varieties of Frank's sauces, as well as hot sauce brands. Some have oil and some have more or less salt, so the recipe of the sauce and salt may need tweaking based on that. 1/4 teaspoon salt was perfectly salty for mine.
- I use this scale.
Instruction
- First you will roast your bell pepper and garlic. Preheat an oven to 425°F and line a sheet pan with foil. Place the chopped bell pepper and garlic (with skins still on) on the pan. Roast for about 12 minutes until the bell pepper edges are beginning to brown.
- Meanwhile, add all of the remaining ingredients to a food processor. Start with just 4 tablespoons of the hot sauce. 4 tablespoons will give that nice spicy buffalo flavor and kick. Wait until after you've added the peppers and garlic to decide to add more. Blend for a couple of minutes until smooth, scraping the sides as necessary.
- Add the cooked bell peppers and garlic (with skins removed and roughly chopped) to the hummus and blend again for several minutes. You really want to let this run until it gets super smooth and creamy. Taste and add any more hot sauce if desired.
- Transfer to a bowl and drizzle more hot sauce on top and stir in, if desired. It will make it more spicy, so only do this if you want it extra spicy. For garnish, I love to add freshly chopped green onions.
