I love classic hummus, but roasted red pepper hummus is a favorite of mine. The red peppers give this dip a beautiful orange-red color, while adding antioxidants and that wonderful naturally sweet flavor of red peppers.
Because roasted red pepper hummus is more popular than some other varieties it is easier to find in stores, but for me nothing compares to fresh, homemade hummus. If you’ve never tried making it at home you will likely be pleasantly surprised by the wonderful flavor of fresh hummus. It keeps pretty well in the refrigerator for about 5 to 7 days, or you can freeze it, but for me it is still best right out of the food processor.
Roasted red pepper hummus is a great addition to an appetizer tray. You may even want to serve it with classic or black bean hummus for color and variety. A hummus trio makes a fun and colorful appetizer for any gathering, from a holiday party to a casual gathering. Try complimenting it with bite-sized, fresh veggies, olives and your favorite gluten-free crackers. For even more visual appeal try serving the hummus in hollowed out bell peppers of various colors (red, orange and/or yellow).
- 2 cloves garlic
- 2 15.5 ounce cans chickpeas (garbanzo beans), drained and rinsed
- 1 cup roasted red peppers (or sauteed red peppers)
- 1/4 cup lemon juice
- 1/4 cup tahini
- 1 tablespoon olive oil
- salt to taste
Add garlic to food processor and mince using the steel S-shaped blade. If you like a stronger garlic flavor you may want to add one or two additional cloves.
Add the rest of the ingredients and puree until smooth, scraping down the sides as needed in order to mix the ingredients well.
If you like a stronger red pepper flavor add and additional 1/4 to 1/2 cup roasted red peppers.
1/2 teaspoon cumin
1/2 to 1 tablespoon parsley or basil
1 teaspoon sweet paprika
1/2 teaspoon smoked paprika
1 teaspoon fresh ground pepper
1/2 teaspoon chipotle powder
1/4 teaspoon crushed red pepper
1 teaspoon of your favorite hot sauce
How To Roast Red Peppers
Roasting your own peppers is pretty easy and more affordable than buying roasted peppers in a jar. Plus fresh food is always better.
Place whole red peppers on a baking sheet about 4 to 5 inches from the broiler and broil until the skins are charred. You will need to keep an eye on them and turn them so the whole pepper gets charred on the outside. Turn about every 10 minutes or so. When they are blackened all around remove them from the oven and cover the baking sheet, or place them in a dish and cover them. Letting them steam in their own heat makes the skins easier to remove. Once they are cool enough to handle remove stems, seeds and skins.
If you don’t use them all right away you can drizzle a little olive oil on them and keep them in the refrigerator in an air-tight container. Or you can freeze them.