Roasted Red Pepper Hummus Noodles
Roasted Red Pepper Hummus Noodles combine zucchini noodles, roasted red peppers, and sundried tomatoes in a quick hummus-based sauce. This is a quick and easy meal requiring only a handful of ingredients and pantry staples.
Servings: 4
Ingredients
- 6 medium zucchini, spiralized
- 2 red bell peppers, quartered
- 2 tsp extra virgin olive oil, divided
- 3 garlic cloves, minced
- ⅓ c sundried tomatoes in oil, drained
- ⅔ c roasted red pepper hummus
- ¼ c low sodium vegetable broth
- 1 tsp red wine vinegar
- 1 tsp dried oregano
- ¼ tsp black pepper
- ¼ tsp salt, more if desired
Instructions
Roasted Red Peppers
- If you're making your own roasted red peppers, preheat the oven to high broil. Quarter the peppers and de-seed. Rub the outside skins of the pepper pieces with a light drizzle of olive oil (it should take about 1 teaspoon total). Spread out on a baking sheet. Broil for about 10 to 12 minutes, or until skins begin to blister and dark spots begin to form. Remove from oven.
- Transfer cooked peppers to an ice bath. Let cool for 1 to 2 minutes. Remove from ice bath and pat dry.
- Remove the skins from the peppers. Once the skins are removed, thinly slice the peppers and set aside. Throw away pepper skins.
Red Pepper Hummus Noodles
- Spiralize the zucchini and transfer to a large bowl. Mince the garlic. Drain and pat dry the sundried tomatoes. Whisk hummus, vegetable broth, and vinegar together in a small bowl. Set aside.
- Heat remaining 1 teaspoon of olive oil in a large frying pan. Add the garlic and cook until fragrant, about 1 to 2 minutes. Add the roasted red peppers and sundried tomatoes. Cook about 1 minute in the garlic oil.
- Add the zucchini noodles to the frying pan and season with salt, pepper, and oregano. Cook the zucchini uncovered for 2 to 3 minutes, until liquid is released and the noodles begin to reduce in size. Drain the liquid released from the cooked zucchini. Once the liquid is removed, add the hummus sauce to the pan. Cook another 1 to 2 minutes, until the sauce is warm and slightly reduced in volume. Remove from heat and serve.
Notes
- Zucchini noodles release a lot of liquid. It is important to remove the excess liquid before adding the hummus sauce. If you don't remove the liquid, the sauce will be diluted and very runny.
- To achieve al dente zucchini noodles, be sure to cook the zucchini according to directions. It is really easy to overcook zucchini noodles. It should take only 4 to 5 minutes total to cook the zucchini down and cooking longer could result in soggy, overcooked noodles.