Roasted Red Pepper Hummus

Table of contents[Hide][Show]

Have you ever asked your child a question, with a pretty good idea of ​​the answer you would get, and then been completely surprised? How about a fervent request for hummus, carrots and crackers for lunch?!

Apparently that’s just how good this roasted red pepper hummus recipe is! My kids approve of course. Maybe yours too!

What’s in Roasted Pepper Hummus?

Hummus is a pretty mainstream food these days. Most of you probably even ate it, but have you ever thought of making it?

If you haven’t already had it, hummus is a pureed food made from chickpeas (also called garbanzo beans), tahini (a paste made from sesame seeds), and lemon juice, garlic, salt, and olive oil.

Since I prefer to avoid the lectins in legumes that aren’t properly soaked, fermented, sprouted, or cooked, I’m a little picky about my garbanzo beans. Sometimes I buy them dry and let them soak overnight and then cook them under pressure. Other times I buy them already cooked and canned from a source who has already done those steps for me.

Basic, plain, hummus contains no more than the ingredients listed above. However, humus can be modified in many different ways. My family really likes roasted red peppers mashed with chickpeas, but here are a few more ideas:

  • Spicy Mexican hummus with taco herbs, jalapeño and coriander
  • Mediterranean hummus with roasted garlic, sun-dried tomatoes and pine nuts
  • Chocolate hummus with cocoa powder and maple syrup

Why make hummus from scratch?

“Why bother?” you may ask. Well, for several reasons:

  1. Because like most homemade things! It just tastes better. I remember eating homemade caramel corn as a kid and then being appalled by the things sold in a bag at the supermarket. And homemade ice cream knocks the store-bought stuff out of the park.
  2. If I make it myself, I can control the quality of the ingredients. Example: the quality of fish in homemade fish fingers vs. bought in the store.
  3. It’s also hard to find grain-free fish fingers. Or the pre-soaked, pressure-cooked garbanzo beans I needed for this recipe. Sometimes it’s easier to just do it yourself.
  4. It’s also cheaper! How much does a salted caramel latte cost in a coffee shop? Much more than it takes to make one at home.

Make and eat Roasted Red Pepper Hummus

When you have all your ingredients, making hummus is pretty easy. First, you need chickpeas (aka garbanzo beans). Whether you use dried or canned beans is up to you. If you choose to use them dry, soak them overnight, rinse, cook (preferably in a pressure cooker) and cool. Obviously, if you’re going to make hummus from dry chickpeas, you’ll need to plan ahead. If you are using cans, simply open the can and rinse well.

Next you need tahini. It’s easy to find good tahini so I usually just buy it, but I’ve heard it’s pretty easy to make.

Grab a high-speed blender or food processor, some lemons, salt, garlic and olive oil and you’re all set. Add all ingredients to the blender in the correct order, puree until smooth and your hummus is ready.

Eat now!

serving hummus

My kids usually only use hummus as a vegetable dip. I just cut a plate full of vegetables into sticks or slices and left them there. We also like to use grain-free crackers. I’ve also added it to wraps or diluted it with water to drizzle over the salad.

Pretty easy, right? Give it a shot and let me know what you think!

Print
Pin

Roasted Red Pepper Hummus Recipe

An easy recipe for creamy homemade hummus with roasted red pepper.

kitchen Israeli, Lebanese, Pakistani

instructions:

  • Cut the bell pepper in half and remove the seeds.

  • Place the peppers on a baking sheet, cut-side down, and roast under the broiler in the oven until the skins of the peppers are black and blistered.

  • Place the peppers in a bowl and cover with a clean tea towel.

  • Put aside.

  • In a blender or food processor, combine the lemon juice, garlic and salt.

  • Add the tahini and mix until thick and smooth.

  • While the blender/food processor is running, add the ice water and continue blending until the tahini is lightly colored and fluffy.

  • Peel the bell pepper and roughly chop it.

  • Add the bell pepper, cooked chickpeas and cumin to the blender/food processor and blend until smooth.

  • While running, drizzle in the olive oil until everything is blended.

  • Refrigerate or serve immediately.

Remarks:

If you prefer plain or other flavored hummus, omit the red bell pepper.

Have you ever made hummus? What is your favorite flavor?

Leave a Comment