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Killer Roasted Red Pepper Hummus

What you need: 

15 oz can chickpeas
1 large red pepper
2-6 cloves garlic
1/4 cup FRESH lemon juice (1 lemon)
1/8-1/4 cup tahini
1/4 teaspoon each salt, pepper, onion powder, and paprika
splash apple cider vinegar
olive oil
parsley

What you do: 

Keep in mind I never measure out this recipe, except the tahini and lemon juice.
Start out by turning on you broiler. Rub some oil on the red pepper, put it on a cookie sheet, place you oven rack as close to the broiler as possible, and broil each side of the red pepper until the skin starts to burn, but don't burn all the way through. It should take about 5 mins on each side. Once its done put the pepper in a bowl and cover with plastic wrap or a plate to make it air tight. Let it cool off completely in the bowl(about 20 minutes), this makes the skin much easier to pull off. Once its cool, remove the stem, then remove the charred skin. Your left with the sweet flesh.
Next, mix together the tahini and lemon juice until very creamy, if it stays thick add some oil, about 1 teaspoon at a time. Add the garlic and process it well, unless you like big chunks of garlic. While the processor is running, add the chickpeas a handful at a time, until they are mixed in, then add in oil until creamy. Add in salt, pepper, and onion powder, if you want more, add more by all means. Add the red pepper. Add a splash or 2 of Apple Cider vinegar, it gives it a nice sour-ish twang, can be omitted.
Pour the hummus into a container, sprinkle some paprika and black pepper on top, add some fresh parsley, and maybe a drizzle or 2 of olive oil. Your done! This is best served chilled, but if your impatient it can be eaten warm.

Preparation Time: 
45+ minutes
Cooking Time: 
Servings: 
1-4
Recipe Category: 

SO HOW'D IT GO?

This is pretty good.  I used 2 roasted red peppers and could still use more red pepper flavor.  I guess the jarred peppers probably would work better, but I doubt I'll ever buy any.  I used the full 1/4 cup of tahini, 4 med garlic cloves and just a tiny bit of olive oil.  I also added a drop or two of liquid smoke; it works well with the roasted peppers.  This is really creamy and yummy on my celery sticks! 

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Great stuff! It was very easy to make and my family loved it! Thank you!

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this is delicious hummus even tho it wasnt very red pepper-y.. i just cant seem to make red pepper hummus at home that tastes like the stuff in the stores.. i even tripled the about of red peppers in this and it still wasnt enough roasted pepper taste.. oh well, it was still fantastic :)

i used lime instead of lemon juice, roasted 4 cloves of garlic and left 2 raw, and added the parsley, oil and vinegar to everything else in the blender and blended it smooth.. good stuff!

I think you just need to use "roasted red peppers" in it instead of a pepper.  You can find them at stores, they're preserved in oil.

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I replaced the paprika with cumin. This was probably the best hummus I've ever had. Thank you.

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yum, very nice recipe. thanks! :)>>>

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this is delicious hummus even tho it wasnt very red pepper-y.. i just cant seem to make red pepper hummus at home that tastes like the stuff in the stores.. i even tripled the about of red peppers in this and it still wasnt enough roasted pepper taste.. oh well, it was still fantastic :)

i used lime instead of lemon juice, roasted 4 cloves of garlic and left 2 raw, and added the parsley, oil and vinegar to everything else in the blender and blended it smooth.. good stuff!

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