I could live on hummus. Okay, I still need my cupcakes and all that :) but hummus is one of my favorite snacks and sides to my lunch. I used to just buy the store bought hummus then one day I finally decided to make it at home instead. Homemade is SO much better, so if you haven’t tried it yet you really need to. I don’t think I could call the stuff at the store authentic hummus, many times the second ingredient in them is soybean or canola oil. And they have preservatives, I’ll take fresh please. Hummus is easy to make at home, so skip the store bought stuff and taste the difference.
This red pepper hummus is over the top delicious! It is full of that irresistible freshly roasted red bell pepper flavor and you’re going to have a hard time putting it away. With this recipe, I chose to use a moderate amount of the tahini and lemon juice so it’s not overpowering the red pepper in the hummus. If we are going to call it a red pepper hummus we better let that flavor shine, right?
Now I need to go make another batch because mine disappeared in no time! Try this and you’ll see why!
Roasted Red Pepper Hummus
Yield: About 4 - 5 servings
- 1 1/2 medium red bell peppers
- 1 (15 oz) can chick peas, drained and rinsed
- 3 Tbsp fresh lemon juice
- 3 Tbsp tahini
- 2 cloves garlic (use fairly small ones)
- 1/2 tsp salt , or more to taste
- 1/4 tsp cumin
- 2 Tbsp olive oil , plus more for serving if desired
- Parsley and red pepper flakes , for garnish (optional)
Line a cookie sheet with foil, core and seed peppers then slice into quarters (through the length). Align peppers on baking sheet (leaving some space between each) and set an oven rack two levels below broiler (oven rack levels may vary, the idea is to leave about 4 inches between broiler and peppers). Broil peppers 10 - 15 minutes until nicely charred. Remove from oven and transfer peppers to a gallon size resealable bag, seal bag and let rest 10 minutes. Peel peppers, cool completely then dice one of the peppers (4 quarters) into 1 1/2 - inch pieces (you should have about a heaping 1/2 cup). Chop remaining 1/2 pepper (2 quarters) into small pieces, set aside.
To a food processor add chick peas, lemon juice, tahini, garlic, salt and cumin. Pulse 2 minutes, then scrape down sides and bottom of processor. Add olive oil and heaping 1/2 cup chopped peppers (the larger pieces). Pulse 1 minute, then add 1 tbsp water to thin and pulse 1 minute longer (if you want it thinner you can add another 1 Tbsp water).
Plate and make wide indentation in center portion of hummus, top with additional olive oil if desired and top with remaining small diced red bell peppers. Optionally garnish with parsley and red pepper flakes. Serve with pita chips or veggies. Store hummus in an airtight container in refrigerator.
Recipe Source: Cooking Classy