So the other day, I decided to try something new for our family get-together. You know how it is, always searching for the perfect dish that pleases just about everyone, right? Anyway, I stumbled upon this roasted red pepper hummus recipe and thought, “Why not give it a whirl?”
Now, I’m no gourmet chef, but I’ve always believed that the best recipes have this wonderful knack for bringing people together. I can’t tell you how many times I’ve seen a good dish spark great conversations and laughter – it’s one of those things that make weekends memorable, don’t you agree?
While I was prepping everything, a sea of colorful bell peppers caught my eye at the grocery store. They looked absolutely perfect. And as it turns out, choosing the freshest ingredients really makes a difference. Plus, there’s something satisfying about making a dish from scratch, even if it’s as simple as this hummus.
So I got to it. Garlic was minced, chickpeas drained, and the trusty blender was ready. It was all pretty easy and before I knew it, the aroma of roasted red pepper filled my kitchen. It’s these small, delightful moments that make cooking joyful.
This roasted red pepper hummus was a hit! Even my kids, who aren’t the biggest fans of chickpeas, couldn’t stop dipping their pita chips in it. That’s when you know you’ve got a winner on your hands. Plus, it’s a healthier option compared to the usual chips and dips, which is always a bonus.
In just about ten minutes, with no actual cooking involved, I had this flavorful, creamy hummus ready to go. And let me tell you, watching everyone savor that extra dollop of hummus with their veggies and chips was reward enough for me. It’s perfect for casual gatherings, packed lunches, or just a quiet evening snack.
Why not try it yourself? I promise it’s as simple as pie and much more satisfying when you see those happy faces. Give it a shot and maybe even make it your signature dish. Here’s how you can make it:
How to Make Roasted Red Pepper Hummus
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Ingredients:
- 2 cloves garlic
- 1 – 15 ounce can chickpeas, drained and rinsed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 1/2 tablespoons olive oil
- Juice of half a lemon
- 2 tablespoons tahini
- 1/3 – 1/2 cup chopped roasted red bell pepper
- 1/8 teaspoon cumin
Directions:
- Start by draining and rinsing the chickpeas in a colander to remove excess liquid and salts.
- Place chickpeas, garlic, roasted red pepper, olive oil, tahini, lemon juice, salt, black pepper, and cumin into a food processor or a high-speed blender.
- Secure the lid tightly and pulse the ingredients until they are well combined. Scrape the sides of the bowl as necessary to ensure everything is incorporated.
- Blend the mixture until you achieve a smooth texture, adding a tablespoon of water if it’s too thick for your liking. Adjust seasoning with more salt and pepper if needed.
- Transfer the hummus to a serving bowl, and it’s ready to be enjoyed with your choice of snacks.
Ingredient Substitutions:
If you don’t have tahini on hand, you could use creamy almond butter or peanut butter as a substitute. You can swap lemon juice with lime juice for a citrusy twist. Adding smoked paprika instead of cumin will provide a different depth of flavor, while still keeping the essence of the dish intact.
Serving Suggestions:
This roasted red pepper hummus is fantastic with pita bread, crunchy vegetables like carrots and cucumbers, or even as a spread for sandwiches. Pair it with a fresh salad for a light lunch, or serve it alongside your favorite grilled meats for a heartier meal. A glass of crisp white wine complements the flavors beautifully as well.
Seasonal Variations:
During the summer months, consider adding a handful of fresh basil for a herby twist. In the fall, incorporate roasted pumpkin or butternut squash for an autumnal vibe. During winter, a sprinkle of ground nutmeg can bring warmth to the dish, while springtime calls for the brightness of lemon zest.
Cooking Tips:
To enhance the flavor of the garlic, consider roasting it prior to adding it to the hummus. This creates a mellow and rich taste. Always use fresh lemon juice rather than bottled for the most vibrant flavor. If you prefer a thicker consistency, refrigerate the hummus for a few hours before serving.
Storing Suggestion:
Store your roasted red pepper hummus in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze the hummus for up to three months. Just defrost it in the fridge overnight before you plan to serve it, and give it a good stir to restore its creamy texture.
FAQ:
Can I use a different type of bean instead of chickpeas?
Absolutely! While chickpeas are traditional in hummus, you can substitute them with other beans such as cannellini or navy beans. Keep in mind that the texture and flavor will vary slightly, but they can still produce a delicious dip.
Is it necessary to peel the chickpeas?
Peeling chickpeas isn’t necessary, but doing so can result in even smoother hummus. Simply squeeze each chickpea between your thumb and a finger to pop off the skins. It might take a bit of time but can be worth the effort for a silky texture.
How can I make the hummus spicier?
If you like a bit of heat, try adding a pinch of cayenne pepper or a few drops of hot sauce to your hummus. A little goes a long way, so start with small amounts and taste as you go until you reach the desired level of spiciness.
Can I make roasted red pepper hummus without a food processor?
Yes, you can use a blender if you don’t have a food processor. Just ensure that it’s powerful enough to blend the ingredients until smooth. You may need to blend in smaller batches or add extra olive oil to assist the blending process.
What’s the best way to roast the red peppers?
Roasting red peppers is simple! Place them on a baking sheet under a broiler, turning them occasionally until the skin is charred. Then, place them in a paper bag for 10 minutes to loosen the skins. Peel the charred skin off, remove the seeds, and chop them into pieces.
Can I store hummus at room temperature?
Hummus should always be stored in the refrigerator to maintain its freshness and prevent it from spoiling. Keeping it at room temperature for extended periods can lead to bacterial growth, so it’s best to keep it chilled until you’re ready to serve.
Roasted Red Pepper Hummus
Ingredients
- 2 cloves garlic
- 1 15 ounce can chickpeas drained and rinsed
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 2 1/2 tablespoons olive oil
- 2 tablespoons tahini
- 1/3 - 1/2 cup chopped roasted red bell pepper
- 1/8 teaspoon cumin
Instructions
- Begin by draining the chickpeas and rinsing them under cold water.
- In a food processor or blender, mix together the chickpeas, garlic, roasted red pepper, olive oil, tahini, lemon juice, salt, black pepper, and cumin.
- Cover the processor and pulse the ingredients a few times, then blend until the mixture is smooth, scraping down the sides as needed.
- If the hummus is too dense, consider adding a little water to reach your desired consistency and adjust the seasonings to taste.
- This delicious hummus was a hit at my recent gathering; serve it with pita chips or fresh vegetables for a perfect snack!
