Roasted Red Pepper Hummus
2013 – Gluten Free Living
Oh, my, Roasted Red Pepper Hummus is a F-A-B-U-L-O-U-S recipe! I love hummus any which way you make it. But this recipe was succulent, thick, creamy, and bursting with flavor on my taste buds. Yes, it is some of the best hummus you will ever eat. Homemade hummus is so easy to make, too. You can whip up a batch in about 10 minutes. Really!
Plus, you don’t have to worry about the additives that most companies have to put in their products so they have longer shelf life. It uses pure ingredients, is incredibly healthy, low calorie, and a great dipper for fresh veggies.
I even slathered a bunch of it on a slice of Whole Wheat Greek Bread and Basic White Bread when I baked them a few weeks ago. I simply toasted the bread and then spread a one-inch thick coating of Roasted Red Pepper Hummus on top! Wow, was that ever to die for! Obviously, you can use pita bread dippers as well, but for the lowest calorie version try using lots of fresh veggies like cucumbers, bell peppers, zucchini, grape tomatoes and celery sticks. Yum.
A couple of weeks ago I was at a meeting where we were introducing new teachers to our school board. I volunteered to bring snacks and Roasted Red Pepper Hummus was on the menu. I served it with veggies and speciality crackers. Everyone who tried it thought it was excellent and many of them kept going back for more. But I have to admit I was rather glad to take home some leftovers because I loved this stuff.
Hummus is one of those things I think I could eat every day of the week and never tire of it. And why get tired of hummus when there are so many different varieties? If you’ve not seen my collection of hummus recipes let me recommend you check them out sometime.
I have a fabulous Guacamole Hummus, a spectacular Sun-Dried Tomato Hummus, a sensational Pesto Hummus, an amazing Artichoke Hummus, a marvelous Spiced Sweet Potato Hummus, a wonderful Paprika Hummus Dip, a tantalizing Pumpkin Hummus, and a fantastic SimplyDelicious Homemade Hummus.
On top of that, I’ll be posting a breathtaking Spinach and Feta Hummus shortly! As you can tell, I adore hummus recipes and I love variety in my foods.
I looked at lots of different Roasted Red Pepper Hummus recipes, but I liked the ingredients list that I found for this delicious recipe here the most. So that’s where this recipe originates from. While that website provided a pretty good layout of pictures on roasting red peppers, I actually was guided more by this website for roasting the red peppers.
If you are looking for a fresh new way to enjoy hummus you will love this recipe. It’s really spectacular! I roasted a whole extra red pepper and cut it up in long strips to garnish the hummus.
This turned out quite wonderfully when I was sampling some of the long strands of roasted red pepper as I spread the hummus on my toast! All I can say is this recipe is so yummy, I am salivating just thinking about it again! You’ll see what I mean when you look at the pictures! Enjoy. And in the meantime, make up a batch for yourself!
Roasted Red Pepper Hummus is to die for!
Serve with veggie dippers for a healthy, low calorie snack or lunch. I could just eat gobs and gobs of this stuff! It was SO good. Serve Roasted Red Pepper Hummus with pita bread dippers, or my favorite way–on Homemade Bread Toast!
I served this as a snack. It’s great for tailgating parties or a healthy alternative to cookies and ice cream when you’re sitting in front of the tube!
Roasted Red Pepper Hummus is healthy, low calorie, gluten free and vegan.
Here’s what I did.
I used these ingredients.
Cut a hole around the top of the red pepper and remove the seed pod. Rinse pepper and cut in half vertically. Flatten peppers in a glass baking dish as well as possible.
Try to flatten the edges too. The whole purpose is to get them blackened when you roast them so the skin comes off easily. I try to avoid using aluminum pans or aluminum foil whenever possible so I roasted these in one of my extra large glass baking dishes.
Broil in oven about 12 minutes until peppers get really char-broiled.
Carefully remove peppers from baking dish and place in zip lock bag. Seal and allow peppers to steam. This will help the peels come off easier.
Meanwhile, drain garbanzo beans (chick peas), but save the water for a later use.
Wash and rinse chick peas. Mash chick peas on a plate with a fork or potato masher.
To your blender or food processor, add olive oil, sesame tahini, (Ground sesame seeds), and the juice of one lemon (minus the seeds).
Add minced garlic. Then add ground cumin, cayenne pepper and kosher or sea salt.
Remove peels from peppers.
My trash pile is on the right and the skinned peppers are on the left.
I diced up two of the peppers, and sliced the other one into thin strips for garnish. Add the diced peppers to the blender or food processor.
Set the sliced peppers aside for garnish.
Add the reserved garbanzo bean liquid to the blender.
Blend until creamy and smooth. You may have to stir a few times but keep blending until all is processed well.
To serve: Garnish hummus with sliced roasted red pepper strips. Serve with veggie dippers or pita bread dippers.
This close up allows you to see the texture of the hummus. If you have a high-powered vitamix or other food processor or blender, this will become even creamier!
Serve Roasted Red Pepper Hummus with lots of fresh veggies and you have a very healthy, filling, satisfying and low calorie meal or snack.
I prepared a lot of snacks for our meeting, otherwise I don’t think I would have brought a drop of this home. Fortunately, there was a little bit left over for me to indulge myself.
Here’s the recipe.
ROASTED RED PEPPER HUMMUS
(Recipe adapted from Inspired Taste.net)
- 3 red peppers, cored, halved, roasted, skins removed, divided use
- ¼ cup tahini (sesame paste)
- juice of one lemon
- 2 tbsp. olive oil plus more for serving, if desired
- 15-oz. can garbanzo beans, drained, mashed, and save the liquid from the can
- 4 garlic cloves, minced
- 1 tsp. kosher salt
- ½ tsp. ground cumin
- pinch of cayenne pepper
- 4 tbsp. reserved garbanzo bean (chick pea) liquid
- Turn oven on broil.
- Wash peppers.
- Cut a round circle out of the top and remove seed pod.
- Slice peppers in half vertically and remove any remaining seeds.
- Place in glass baking dish and flatten as much as possible.
- Broil about 10-12 minutes until the tops are char-broiled.
- Remove from oven and place peppers in a sealed ziplock bag for 15 minutes.
- The steam will help the skins come off easier.
- Meanwhile, in blender or food processor place olive oil, tahini, lemon juice, garlic, salt, cumin and cayenne pepper.
- Drain garbanzo beans but save the liquid.
- Rinse garbanzo beans and place on a plate and mash well with a fork. Set aside.
- Add 4 tablespoons of reserved garbanzo bean liquid to the blender or food processor.
- Remove peppers from plastic bag and peel off skin.
- Skin will come off the blackened sections very easily. You may have to use a sharp paring knife to remove the remaining skin if it is not blackened.
- Discard skin and charred pieces.
- Dice two of the peppers in fine dice and add to blender or food processor.
- Cut remaining pepper in long strips and set aside for garnish.
- Add mashed chick peas (garbanzo beans) to the blender or food processor and process until smooth.
- To serve: Scoop out hummus from blender and place in large bowl.
- Spread remaining red pepper strips on top of the hummus for garnish.
- Makes about 4 cups hummus.
I can’t rave enough about how fantastic this recipe was. Just give me a spoon and let me at it! Roasted Red Pepper Hummus is great served on cucumbers. I loved eating some of the roasted red peppers used as garnish, too! 🙂
This thick, rich, filling hummus was mouthwatering. I couldn’t get enough of it. Guess I’ll have to make another batch soon!
Come join me for a taste!