I whipped up another hummus recipe this weekend — roasted red pepper hummus. This one is probably my favorite yet. The roasted red peppers and cayenne pepper give this dip a smooth and creamy texture with a delicious sweet heat. It’s bursting with fresh flavors. If you’ve only ever had store-bought hummus, you’re missing out. It’s so simple to make and easily customizable, you can have complete control over snack time no matter your diet.
I roasted my own red peppers because it only takes about 20 minutes and keeps the salt content down. But you can use jarred red peppers from the grocery store if you’re in a hurry.
ROASTED RED PEPPER HUMMUS
- 2 medium red bell peppers (about one 10 oz. jar)
- 1 can of chickpeas (about 15 oz.)
- 1 lemon, halved
- 1/4 cup tahini
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/4 cup water
- 1 tsp salt
- 1/4 cayenne pepper
- Preheat oven to 450ºF.
- Cut peppers in half and remove core, stems and seeds. Arrange peppers skin side up on a baking sheet. Cook for 15-20 minutes or until the pepper skin looks mostly charred black. Remove from over and let cool.
- Remove charred skin pieces and discard.
- Toss red peppers, chick peas, tahini, garlic, olive oil and water into blender. Squeeze juice of lemon on top. Mix until smooth and creamy, scraping the sides if necessary.
- Pour into medium serving bowl and taste. Add salt and cayenne pepper to your preferences.
- Hummus can be stored in an airtight container in the refrigerator for up to a week.
- Serve with warmed pitas, tortilla chips, carrots, pepper slices, fresh veggies or on sandwiches or wraps. Get creative — hummus goes great on just about everything!
Check out this recipe for sweet potato hummus, too!