Irresistible Roasted Red Pepper Hummus Recipe
When we first figured out how to make our own hummus, we were shocked at how easy and fast it is. With just a few simple tricks, you really can make creamy smooth hummus at home. Plus, since it really is so easy, we love adding extra flavor like sweet roasted red peppers. Two things here. First, we use canned chickpeas, which is much quicker than using dried. Some swear by soaking and cooking their own dried chickpeas, but we are just not that organized and love that canned chickpeas means we can enjoy our hummus in 10 minutes. Second, our recipe calls for tahini, a creamy paste made from sesame seeds. You can usually find tahini in larger grocery stores or specialty markets, or you can actually make it at home.
When we first figured out how to make our own hummus, we were shocked at how easy and fast it is. With just a few simple tricks, you really can make creamy smooth hummus at home. Plus, since it really is so easy, we love adding extra flavor like sweet roasted red peppers. Two things here. First, we use canned chickpeas, which is much quicker than using dried. Some swear by soaking and cooking their own dried chickpeas, but we are just not that organized and love that canned chickpeas means we can enjoy our hummus in 10 minutes. Second, our recipe calls for tahini, a creamy paste made from sesame seeds. You can usually find tahini in larger grocery stores or specialty markets, or you can actually make it at home.
- salt to taste
- 1/2 teaspoon ground cumin
- 1 small garlic clove minced
- 1/4 cup (60 ml) tahini see our homemade tahini recipe
- pinch cayenne pepper (optional)
- 2 whole red bell peppers (substitute about 3/4 cup choppe
- 1 can chickpeas or 1 1/2 cups (250 grams) cooked chickp
- 1/4 cup (60 ml) fresh lemon juice about 1 large lemon
- 2 tablespoons extra virgin olive oil plus more for serving
- Carbohydrate 0.24272 g
- Cholesterol 0 mg
- Fat 2.1914725 g
- Fiber 0.0288749995231628 g
- Protein 0.0629675 g
- Saturated Fat 0.30000325 g
- Serving Size 1 1 Serving (4g)
- Sodium 581.792 mg
- Sugar 0.213845000476837 g
- Trans Fat 0.0649549999999999 g
- Calories 20 calories
Step-by-step
- Move an oven rack so that it is about 5 inches from the broiler. Turn oven broiler on.
- Remove core of peppers then cut into large flat pieces. Arrange pepper pieces, skin-side up, on a baking sheet. Broil 5 to 10 minutes until the peppers skin has charred.
- Add peppers to a resealable plastic bag, seal then wait 10 to 15 minutes until cool enough to handle. Or, add peppers to a bowl then cover with plastic wrap and wait 10 to 15 minutes. Gently peel away the charred pepper skin and discard. Reserve 1 to 2 pieces of the peeled roasted pepper pieces to use as a garnish when serving then roughly chop the rest.
- In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
- Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
- Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
- Add the roasted peppers and continue to process for 1 to 2 minutes or until smooth. If the hummus is too thick or still has tiny bits of chickpea, with the food processor turned on, slowly add 1 to 3 tablespoons of water until you are happy with the consistency.
- Taste for salt and adjust as needed. Finely chop the reserved peppers. Spoon hummus into a bowl, make a small well in the middle and add the chopped peppers. Store homemade hummus in an airtight container and refrigerate up to one week.
My Unexpected Hummus Journey: From Kitchen Chaos to Creamy Perfection
For years, I considered hummus a store-bought luxury. The creamy, subtly spiced dip always felt just beyond my grasp, a culinary feat reserved for professional chefs or impossibly organized home cooks. My kitchen was, let's just say, more chaotic than controlled. My culinary skills were... developing. The idea of soaking and cooking dried chickpeas filled me with a sense of impending doom; visions of a kitchen swamped with sticky, sprouting legumes haunted my dreams. So, I stuck to the store-bought variety, secretly judging its slightly artificial taste while happily accepting its convenience.
Then, one fateful afternoon, while browsing a food blog (yes, the irony wasn't lost on me!), I stumbled upon a recipe promising unbelievably simple, unbelievably delicious homemade hummus. The keyword here was “canned chickpeas”. Canned! No soaking. No hours of simmering. My skepticism was quickly replaced by a flicker of hope. Could it be true? Could I, a woman who once managed to burn water, actually create restaurant-quality hummus in my own kitchen?
This recipe changed everything. It was ridiculously easy. And the result? Creamy, vibrant, and bursting with flavor – far superior to anything I had ever bought from a store. The roasted red peppers added a delightful sweetness that balanced the earthy tahini beautifully. I felt a surge of accomplishment that extended far beyond the mere preparation of a dip. This was more than just hummus; it was a symbol of my evolving culinary confidence. My family was thrilled, my friends impressed, and I discovered a hidden talent for creating delicious, effortless meals.
The best part? It was incredibly versatile. I spread it on sandwiches, used it as a base for salads, served it with warm pita bread, even used it as a topping for my baked sweet potatoes. The possibilities seemed endless. And let me tell you the secret ingredient for making it this delicious is that one little unexpected pinch of cayenne pepper.
Making hummus at home wasn't just about saving a few dollars; it was about reclaiming control in my otherwise hectic life. In the midst of work deadlines, family commitments, and a never-ending to-do list, this simple recipe became a tiny oasis of calm. The rhythmic whirring of the food processor became a soothing sound, a comforting ritual that reminded me to slow down, to savor the simple pleasures, and to enjoy the delicious rewards of a little kitchen creativity.
This homemade hummus recipe isn't just a recipe; it's a testament to the power of simple things, a reminder that even the busiest lives can embrace a little bit of culinary joy. The act of creating something delicious from scratch, using simple, fresh ingredients, is a deeply satisfying experience. And the taste? Oh, the taste! It's absolutely irresistible.
So, whether you're a seasoned chef or a culinary novice like I once was, I encourage you to try this recipe. Embrace the simplicity, revel in the flavor, and discover the joy of creating something truly special in your own kitchen. It’s more than just hummus; it's a journey of self-discovery, a testament to the power of simple ingredients, and a celebration of the unexpected culinary adventures that await in our own kitchens.
Ingredients: (This is just a reminder; you've already got the full list!)
Remember, the best part of this recipe, other than the amazing flavor, is how easily adaptable it is! Feel free to experiment with different herbs, spices, and even vegetables. Get creative, have fun and most importantly, enjoy the delicious outcome!
