Roasted Red Pepper Hummus and the Final Word on Creamy Hummus {recipe}

roasted red pepper hummus[Eating Rainbow | Red | Red Bell Peppers]

We can’t finish out a week of Eating Red without red bell peppers…

roasted red pepper hummus

Roasted Red Pepper Hummus

Use the first part of this recipe to make a super creamy basic hummus, then add anything else to make different “flavors.” We used roasted red peppers this time, but we love other fire roasted hot chili peppers like jalapenos, fresh herbs, roasted garlic, olives…just about anything.

makes about 2 cups of hummus

Ingredients

¼ cup tahini
juice from 1 lemon
2-4 tablespoons water
2-3 cloves garlic, chopped (this makes a very garlicky hummus – for a milder garlic flavor, use 1 clove)
½ cup olive oil
1 can garbanzo beans, drained, rinsed, and “peeled” of their translucent skins (this takes a long time, but it’s worth it for the creaminess of the hummus)
salt & freshly ground pepper to taste
2 roasted red peppers, peeled and julienned (1½ for the hummus, ½ for garnish)

Directions

In a food processor, combine tahini and ½ the lemon juice at highest speed until tahini is pale and fluffy, about 2 minutes. Add remaining half of lemon juice ½ tablespoon at a time if the mixture is too thick and sticks to the sides of the bowl.

Turn down the speed of the processor and add garlic while processor is still running. Add olive oil in a slow stream, alternating with about 2 tablespoons of garbanzo beans at a time, until all the olive oil and garbanzo beans have been added. If the hummus is too thick, stir in water &frac; tablespoon at a time (or lemon juice if you still have some).

Season to taste with salt (about 1 teaspoon) and peppers (a few full turns on the pepper mill). At this point, you have a basic hummus.

To make Roasted Red Pepper Hummus, add about 1½ of the roasted red peppers to the hummus in the food processor and process at medium speed.

Put hummus in serving bowl, drizzle with more olive oil, top with julienned roasted red peppers and cracked olives. Serve with warm pita bread, chips, cut vegetables, or just eat it straight out of the bowl with a spoon like we did.

How to Roast Red Peppers

We “roast” our peppers over a high heat flame on our stovetop, but any “fire” will do. Simply wash and dry peppers. Turn one burner on stovetop to high and place pepper(s) directly on the burner. Using tongs, occasionally turn the peppers until they are blackened all over.

Remove pepper(s) to a bowl and seal bowl with plastic wrap to “steam” them until they are cool enough to handle, about 10 minutes. Remove from bowl, and “peel” the thin, papery outer layer of the peppers. Cut open, remove stem and seeds.

We have no idea how long roasted red peppers last in the refrigerator, covered because we use/eat them as soon as we make them.

by Sarah J. Gim on March 12, 2011 · 2 comments

{ 2 comments }

MiraUncut March 18, 2011 at 7:50 pm

My hubby loves the roasted red pepper hummus. At first he was skeptical but now he love it with tortilla chips. :) I have made some before too as well as hummus avocado which tasted strangely “green”, I can’t explain it. Very nice tutorial on roasting the peppers. Sure beats buying them! http://www.mirauncut.com/hummus-roasted-red-peppers-avocado/

TasteSpotting March 23, 2011 at 3:09 pm

ah, love the idea of tortilla chips with it, though we have to admit, we do quite like the naughty decadence of thick and crunchy fried pita chips…

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