Hummus is one of those recipes that can be enjoyed in so many ways. Use it as a dip for veggies, crackers or chips, spread it on a sandwich, make it a buddha bowl ingredient or as I have been known to do, eat it from the spoon.
Traditionally made with chickpeas, tahini(sesame seed paste), olive oil, lemon juice and garlic, hummus is a Middle Eastern staple. I love to take the flavor up a notch with new additions such as roasted carrots, garlic, beets, onions and in this case, one of my favorites, roasted red peppers. You can find my Creamy No Oil Hummus here and my Roasted Garlic and Carrot Hummus here.
Hummus is loaded with vitamins and minerals, and it is a great source of vegetable protein. Additionally its ingredients, olive oil, tahini and chickpeas, have anti-inflammatory properties. It’s high in fiber, promotes gut health and may help reduce heart disease risks. For more health benefits, see this article at Healthline.com.
Although it’s available in many different varieties from the market, making it from scratch allows you to create your own flavor and avoids exposure to unwanted ingredients such as vegetable oils and aded sodium.
Roasted Red Pepper Hummus
- Food processor or high speed blender
- Rubber Spatula
- ½ cup roasted red bell peppers jarred or freshly roasted(See recipe here)
- 1 ½ cups chickpeas cooked from scratch or 1 (15) ounce can, rinsed and drained
- ¼ cup freshly squeezed lemon juice
- ¼ cup tahini
- 1 clove garlic
- 2 Tablespoons extra virgin olive oil
- ½ teaspoon cumin
- ⅛ teaspoon cayenne pepper omit if you prefer less heat
- ¼ teaspoon kosher salt
- Add all of the ingredients to a high speed blender or food processor fitted with a blade attachment. Blend for about 30 seconds. Stop during processing to scrape down the bottom and sides of the blender/food processor. Continue blending until the hummus reaches your desired consistency.
- If the hummus is thicker than you prefer, add a Tablespoon or two of warm water and continue processing.
- Adjust seasonings as desired.
- Garnish with chopped roasted red peppers and toasted sesame seeds.
You’ll need the following ingredients for this Roasted Red Pepper Hummus…
Roasted red peppers-½ cup jarred or freshly roasted(See recipe here) Jarred roasted red peppers are great for convenience when you’re in a rush, but you can’t beat the taste of freshly made.
Chickpeas-1 ½ cups cooked from scratch or 1 (15 ounce) can, rinsed and drained.
Freshly squeezed lemon juice-¼ cup Freshly squeezed is always best for taste.
Tahini(Sesame seed paste)-¼ cup Try different varieties of tahini or make your own. They all taste a bit different.
Extra virgin olive oil-2 Tablespoons
Kosher salt-¼ teaspoon
Let’s Get Going…
Add all of the ingredients to a high speed blender or food processor fitted with a blade attachment..
Blend for about 30 seconds. Stop during processing to scrape down the bottom and sides of the blender/food processor. Continue blending until the hummus reaches your desired consistency.
If the hummus is thicker than you prefer, add a Tablespoon or two of warm water and continue processing.
The batch shown below was made in a Vitamix blender, and you can see the difference in consistency. This is an example of how your equipment can dictate the final outcome.
For an even smoother hummus, some like to remove the skins from the chickpeas. If you’d like to do this, place the chickpeas in a large bowl of cold water. Run your hands through the chickpeas, and the skins will begin to float in the water. Remove the skins from the bowl and drain the chickpeas before adding them to the food processor/blender.
Adjust seasonings as desired.
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If you love hummus, try these recipes from Chasing Beans…