很少有人不喜欢美味的自制蘸酱！这道烤红甜椒版本的鹰嘴豆蘸酱具有浓郁的风味，让你回味无穷。鹰嘴豆蘸酱好处是用途广泛，可以有许多方式享用，作为蘸酱、加在色拉或蔬菜上，或作为无麸质意面的酱汁。
甜椒含有大量的维生素 C，是橙子维生素C含量的六倍。甜椒还富含维生素 A 和 β胡萝卜素，可以帮助增强免疫系统、改善视力并帮助保护眼睛免受白内障的侵害；同时也是钾、纤维、硫胺素、β-胡萝卜素、叶酸、玉米黄质和番茄红素的极佳来源，已被证明有助于防止血栓形成，并降低心脏病发作和中风的风险。
将烤架放在距离顶部加热铁丝约13厘米的地方，开启烤箱。
将切成条状的红甜椒放在烘焙纸上，甜椒皮侧朝上，用顶层加热铁丝高火烤 10-15 分钟，直至略焦。
从烤箱中取出甜椒放入碗中，并用保鲜膜紧紧覆盖在碗上，等待 10-15 分钟直至甜椒皮变软。取出辣椒，轻轻剥掉外皮，粗略切碎。
将切碎的甜椒与煮熟的鹰嘴豆、大蒜、孜然粉、辣椒粉、柠檬汁、盐（可选项）和水一起加入搅拌机中，搅拌至光滑质地。上菜时可以撒上切碎的新鲜香菜或欧芹和少许辣椒粉。
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It’s hard to beat a delicious homemade hummus recipe! This version with roasted red peppers adds a richness and burst of flavor that will keep you coming back for more. One of the best things about hummus is how versatile it is. A few of the ways you can enjoy it include as a dip, spooned onto salad or veggies, or as a sauce for gluten-free pasta.
Bell peppers contain an impressive amount of vitamin C with up to as much as six times as oranges. Bell peppers are also packed with vitamin A and beta carotene which can help boost the immune system, improve vision, and help protect the eyes against cataracts. They are also an excellent source of potassium, fiber, thiamine, beta-carotene, folate, zeaxanthin, and lycopene and have been shown to help prevent blood clot formation and reduce the risk of heart attacks and strokes.
• 2 medium-sized red peppers or 3/4 cup chopped jarred roasted red peppers (without citric acid, oil or vinegar)
• 1 1/2 cups cooked chickpeas (or 1 15 oz can, drained and rinsed)
• 2 garlic cloves, roughly chopped
• 3 tbsp lemon juice, to taste
• Sea salt, to taste (optional)
• 2-3 tbsp water, more if needed
• Cilantro or parsley, to serve
• Veggie sticks (celery, carrot, cucumber), to serve (optional)
Place an oven-rack about 5 inches from the broiler. Turn the oven broiler on.
Line a baking sheet with parchment paper. Core and slice peppers into large flat pieces. Align peppers on baking sheet, skin side up and broil on high for 10-15 minutes, until charred.
Remove the pepper from the oven, place in a bowl and cover the bowl tightly with plastic wrap. Wait for 10-15 minutes for the pepper skins to soften. Remove peppers from the bowl and gently peel off the skin. Roughly chop.
Add the chopped peppers to a food processor or blender together with chickpeas, garlic, ground cumin, paprika, lemon juice, sea salt (if using) and water. Blend until smooth.
Serve topped with chopped fresh cilantro or parsley and a sprinkle of paprika.
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