Roasted Red Pepper Hummus
It’s been awhile since my last post. I recently moved to the U.S, and so I’ve been busy with everything that comes with moving to a new place. I won’t bother you with those details though, we’re here to talk about a new recipe that I’ve been making a lot of lately.
I don’t know about you, but I can’t get enough hummus! There are so many ways to do it. It’s impossible to get tired of it! Instead, you just make a new variation.
I used to buy it at the store. Then, I saw how easy it was to make my own! I usually make one batch of hummus every week. We eat it as a snack with homemade crackers, baked pita chips, pretzel crisps or raw vegetables.
My favorite version is the Roasted Red Pepper Hummus. The roasted red peppers add a gentle, sweet taste to the hummus, while adding a little bit of spice. It’s amazing!
If you’re in a rush, you can use canned chickpeas. If you have the time, you should use home cooked chickpeas, they make a difference!
- 2 cups garbanzo beans
- 2 roasted red peppers (1½ for the hummus, and a ½ to garnish)
- 3 cloves of garlic
- ¼ cup lemon juice
- 3 Tbsp tahini
- 1 tsp salt
- ¼ tsp red pepper powder
Home cooked chickpeas
- In a large bowl, cover the dry chickpeas with cold water and let them soak overnight.
- Drain the beans and rinse well before cooking. In a large pot cover the chickpeas with water and bring the water to a boil, then reduce to a simmer. Let the beans cook for an hour to an hour and half until the beans are soft. You can also, remove a couple and cut them in half. If it’s still white in the middle, it’s not ready. I find just squishing them easier though!
- Make sure to add water while the beans are boiling to keep the beans submerged.
- Once they are cooked, drain and rinse them. They are ready to use.
Roasted red peppers
- Cut the red peppers in half and remove the core.
- Place skin-side up on a baking sheet and broil in the oven until the skin has charred.
- Remove the pan and fold the baking sheet over to let the pepper cool down. That way the skin can be removed easily.
- When cool enough to handle, remove the charred skin and keep half of one roasted pepper on the side for garnishment.
- In the food processor, combine all the ingredients together and process for one minute. Scrape the sides and bottom of the bowl, and process again. Repeat until you have a smooth texture.
If the hummus is too thick, add one tablespoon of water, one at a time.
Spoon the hummus into a bowl and garnish with some olive oil. Top with fresh basil and the chopped roasted pepper you kept earlier and serve.
Note: If there’s extra, you can keep it in an airtight container in the fridge for up to a week.