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Roasted Bell Pepper Dip: A Smoky, Creamy Recipe

Smoky Red and Orange Pepper Hummus Platter

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6

Ingredients
  

  • 1 cup plain hummus store-bought or homemade
  • 1 red bell pepper halved and seeded
  • 1 orange bell pepper halved and seeded
  • 2 tbsp extra virgin olive oil for drizzling
  • 1 tbsp fresh thyme leaves plus extra for garnish
  • 8 oz pita chips baked
  • 2 cups celery sticks cut into 3-inch pieces

Instructions
 

  • Preheat your oven to 425°F (220°C). Place the halved red and orange bell peppers skin-side up on a baking tray.
  • Roast the peppers for 20 to 25 minutes until the skins are deeply charred and blistered.
  • Transfer the hot peppers to a bowl and cover securely with plastic wrap. Let them sit for 10 to 15 minutes to allow the steam to loosen the skins.
  • Carefully peel off and discard the charred skins, then roughly chop the remaining roasted flesh.
  • In a food processor, combine the plain hummus, chopped peppers, and fresh thyme leaves. Blend until completely smooth and creamy.
  • Scoop the blended puree into a serving bowl and drizzle with the extra virgin olive oil.
  • Serve immediately alongside the baked pita chips and fresh celery sticks.