Hummus is great because it makes a nice, light snack or it can be part of a meal. I love to eat it with pretzels or pita and there are so many different varieties. I found this roasted red pepper hummus recipe that tastes amazing and is really easy to make. Plus, if you leave out the red peppers, it makes a great “plain” hummus. (Though you may want more garlic for flavor) It only stays good in the refrigerator for about a week, but at my place, it’s usually gone by then!
I’ve posted the recipe below for convenience, including my modifications. I usually choose not to include the cayenne pepper, too.
- 2 whole red bell peppers
- 1 15oz can of chickpeas (also called garbanzo beans)
- 1/4 cup of fresh lemon juice (about 1 lemon)
- 1/4 cup tahini
- 1-2 cloves of garlic, minced
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- A pinch of cayenne pepper
- 1 tsp of salt
- Move your oven rack to be 5 inches from the broiler. Put broiler on high.
- Remove core of peppers and cut into large, flat pieces. Arrange on a baking sheet, skin side up.
- Broil 5-10 minutes, or until skin has charred.
- Add roasted peppers to a resealable plastic bag and let cool for 10-15 minutes. (You could also use a bowl covered in plastic wrap.)
- Gently peel skin off roasted peppers and coarsely chop. If you want, save some for a garnish.
- Combine tahini and lemon juice in a food processor. Process for 1 minute. Scrape sides and process for another 30 seconds.
- Add olive oil, garlic, cumin, cayenne pepper and salt. Process for 30 seconds, scrape sides and process for another 30 seconds.
- Drain the can of chickpeas and rinse well.
- Add half of chickpeas and process for about 1 minute. Scrape sides and add the second half. Process for 1-2 minutes, until thick and smooth.
- Add peppers and process for another 1-2 minutes, until peppers are fully combined.
- If the hummus is too thick, add 1-3 tbsp of water until desired consistency.