Velvety Chickpea Bliss: Creamy Chickpea Avocado Hummus with Roasted Red Pepper & Basil Drizzle

Title: Velvety Chickpea Bliss: Creamy Chickpea Avocado Hummus with Roasted Red Pepper and Basil Drizzle

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes

Ingredients:

For hummus:

• 2 (15 oz) cans of chickpeas, drained and rinsed
• 1 large ripe avocado, pitted and peeled
• 2 tbsp fresh lemon juice
• 2 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 2 tbsp tahini
• 1 tsp ground cumin
• 1/4 cup water, more as needed
• Salt to taste

For the roasted red pepper and basil drizzle:

• 1 large red bell pepper
• 1/4 cup extra virgin olive oil
• 1/4 cup fresh basil leaves, chopped
• 1 tbsp lemon juice
• Salt and pepper to taste

For garnish (optional):

• Chopped fresh basil
• Tortilla chips or fresh vegetables (like carrots, cucumber, or bell pepper slices)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Cut the red bell pepper into quarters, remove the seeds and dry the inside. Place the pepper pieces on the prepared baking sheet.
2. Roast the bell pepper in the oven for about 20-25 minutes until the skin is wrinkly, dark around the edges, and fairly soft. Remove from the oven and cover the peppers with a paper towel until they are cool enough to handle. Once cool, remove the skin.
3. Chop the roasted pepper after removing the skin, and set aside.
4. In a food processor, combine chickpeas, avocado, lemon juice, extra virgin olive oil, garlic, tahini, cumin, and salt. Blend until smooth and creamy, adding more water if needed to reach the desired thinness.
5. Mix in the chopped roasted red pepper.
6. In a small bowl, whisk together the other tablespoon of olive oil, basil leaves, and lemon juice.
7. Serve the hummus on a platter and drizzle with the basil and red pepper mixture over the drizzle, whisking until combined.
8. Pour the basil and red pepper mixture over the hummus and stir gently to combine the flavors. Garnish with fresh basil leaves, if desired.
9. Serve with tortilla chips or your favorite dippers.
10. Store any leftover hummus in an airtight container in the fridge for up to a week.
11. To serve, arrange the hummus in a beautiful bowl or plate, and drizzle the roasted red pepper and basil drizzle over the top with a drizzle of extra virgin olive oil, if desired.

Enjoy your Velvety Chickpea Bliss: Creamy Chickpea Avocado Hummus with Roasted Red Pepper & Basil Drizzle!

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Velvety Chickpea Bliss: Creamy Chickpea Avocado Hummus with Roasted Red Pepper & Basil Drizzle](https://www.flickr.com/photos/allrecipes/986085495/ "Image_986085495_b.jpg")

Recipe source: Allrecipes.com

Serves 6-8. Nutrition information: Calories: 223, Carbs: 6g, Fat: 15g, Protein: 5g.

• Note: This recipe is vegan, gluten-free, and dairy-free.