Roasted Red Pepper Hummus #hummus #roastedredpepper #healthyappetizer

Roasted Red Pepper Hummus

I think Hummus is probably one of my favorite appetizers. There is just something about a good hummus, you know the kind you get a Mediterranean or Greek restaurant.  It is creamy, nutty, light, and airy.

I have always wanted to make my own hummus because I have heard that you can definitely tell the difference. Well, yesterday I finally did it!  We had people over last night and I was in charge of providing one appetizer. I tried to replicate one of my favorite hummus flavors, roasted red pepper.  Let me tell you from experience, you can totally taste the difference between store bought and homemade and its really not that hard to make. Its totally worth the extra effort for me. This Roasted Red Pepper Hummus is definitely going to be a frequent visitor in our house!

To get started, roast 2 red bell peppers over stove burner for 10 minutes. Rotating until all sides are charred.

Roasted Red Pepper Hummus 1Place in peppers in bowl and cover with plastic wrap to seal in the heat and steam. {this will help make the skin easy to remove} Let side for 5-10 minutes. Once, peppers are cool enough to handle peel off the charred skin, remove seeds, and julienne peppers.

Roasted Red Pepper Hummus 7Drain and rinse one 15oz. can of chickpeas {also known as garbanzo beans}.

Roasted Red Pepper Hummus 2Pour 1/4 cup of tahini {sesame seed puree, found in International aisle} into a food processor along with 1/4 cup of fresh lemon juice.

Roasted Red Pepper Hummus 3Process for 1 minute. Scrap mixture off the side and process for another 30 seconds.

Roasted Red Pepper Hummus 5Add 1/2 teaspoon of cumin, 2 Tablespoons of olive oil, 1 small minced garlic clove, and 1/2 teaspoon of salt to tahini mixture.

Roasted Red Pepper Hummus 4Process for 30 seconds, scrap from sides and process for another 30 seconds. Add half of the chickpeas to the processor and process for 1 minute.

Roasted Red Pepper Hummus 6Scrap mixture off sides and bottom, add remaining chickpeas and process for another 1-2 minutes or until mixture is smooth and creamy.

Roasted Red Pepper Hummus 8Add julienne red peppers to processor, process until completely combined and smooth. 

Roasted Red Pepper Hummus 12

Serve with pita bread, carrots, cucumbers or anything you want. :)

Roasted Red Pepper Hummus 9

This is a great healthy option for a football game time appetizer or mid afternoon snack!

Roasted Red Pepper Hummus 11{Recipe from Inspired Taste}

Roasted Red Pepper Hummus
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer, Condiments & Sauces, Vegetarian
Serves: 4
Ingredients
  • 2 red bell peppers {substitute about ¾ cup chopped jarred roasted red peppers}
  • 15oz. can of chickpeas {otherwise known as garbanzo beans}
  • ¼ cup of fresh lemon juice
  • ¼ cup of tahini
  • ½ teaspoon of cumin
  • 2 Tablespoons of olive oil
  • 1 small garlic clove, minced
  • ½ teaspoon of salt
Instructions
  1. Roast red bell peppers over stove burner for 10 minutes. Rotating until all sides are charred.
  2. Place peppers in a bowl and cover with plastic wrap to seal in the heat and steam. {this will help make the skin easy to remove}
  3. Let sit for 5-10 minutes. Once, peppers are cool enough to handle peel off the charred skin, remove seeds, and julienne peppers.
  4. Drain and rinse chickpeas {also known as garbanzo beans}. Set aside.
  5. Pour tahini and fresh lemon juice into a food processor.
  6. Process for 1 minute. Scrap mixture off the side and process for another 30 seconds.
  7. Add cumin, olive oil, minced garlic clove, and salt to tahini mixture.
  8. Process for 30 seconds, scrap from sides and process for another 30 seconds.
  9. Add half of the chickpeas to the processor and process for 1 minute.
  10. Scrap off sides and bottom, add remaining chickpeas and process for another 1-2 minutes or until mixture is smooth and creamy.
  11. Add julienne red peppers to processor, process until completely combined and smooth.
  12. Serve with pita bread, carrots, cucumbers.
Notes
Recipe from Inspired Taste

 


Lovely comments

    • says

      Thanks Cindy! I was delicious. I kept snacking on it all day today and so did cason. :) {he would actually just eat that off the cracker, smart kid} Thanks for the sweet comments and for sharing!

    • says

      I know right. I didn’t realize how easy it was until I finally made it. :) Once you go homemade you won’t go back. :)

      Thanks so much on the weathered wood love, believe it or not its actually tile that I got at home depot. Crazy right?

  1. says

    When I lived in Chicago we had a restaurant that served roasted red pepper hummus, I freaking loved it! I haven’t had it since we left. I think I will definitely have to try your variety, thanks for sharing it at the Pinworthy Project Linkup!

    • says

      1st off, love chicago, I went to school there. {miss the city} 2nd, how awesome to have your own restaurant. I would love to see your version of red pepper hummus, I bet its good, especially if it was at a restaurant!

  2. says

    OMG…that looks so good Krista! I have never had red pepper hummus, but I must try it. I love regular hummus, so this must be even better!! Thank you so much for joining us and sharing at Best of the Weekend! Pinning to our party board, and we hope to see you again on Friday.

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