This is hummus, elevated! Smoky and flavorful, with protein, fiber, and Vitamin C as an added boost. Perfect for dipping veggies or chips, it's also great layered onto your favorite sandwich for a flavor punch.
If roasting your own red pepper (so easy!), turn the oven to broil and cook the pepper for 5 - 10 minutes. Use tongs to turn it every few minutes so that it chars evenly. (Note: I use a baking sheet or aluminum foil under the pepper.) When it has blackened on all sides, remove it from the oven and put it in a brown paper bag. Close the bag tightly and leave the pepper in there for another 5 - 10 minutes. Remove the pepper and peel away the papery outer skin. slice away the core and scrape off the seeds. Done!
Add the roasted pepper, chickpeas, garlic, tahini, smoked paprika, miso, and liquid smoke (if using) to the bowl of a food processor. Process until well combined. Add the vegetable broth and continue to process until smooth and creamy. Salt to taste and serve with cut veggies or tortilla chips.