Yum, yummy, delicious hummus!!
This amazing version of the chick pea dip is made with roasted red peppers. I love the red-orange colour the peppers lend the hummus. And the flavour… Oh my, the flavour is out of this world!
Of course you can use store-bought roasted peppers but the tiny jar of roasted peppers that I found in the store here was super expensive. So I decided to roast my own – and I am so glad I did.
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It takes a while, but most of the time is ‘off-hands’ so you can get a lot of other things done in the mean time.
I roasted the bell peppers and garlic at the same time. The oven has to be preheated to 400 degrees F. The washed and dried bell peppers can be placed on a lined baking sheet as they are. Wrap the peeled garlic cloves in aluminum foil and place the pouch on the baking tray as well.
Roast for 1 hour while giving the peppers a quarter turn every 15 minutes. Turn the garlic pouch over once after 30 minutes.
After roasting, cover the peppers with a bowl and let steam for 15 minutes. This makes removal of the skin easier.
In case you are wondering about the black liners on my baking sheet – my aunt sent me these amazing reusable, non-stick teflon liners from Germany for our wedding. This product listing on Amazon looks just like it.
After steaming, pull out the stem and seeds. Open the pepper from one side and remove any remaining seeds from the inside.
Turn the pepper over and pull off the thin, plastic-y skin.
Unwrap the garlic.
In my previous pumpkin hummus recipe I showed you how to achieve really smooth hummus. The key is to remove the chick pea skins. Don’t even think about removing them one by one.
I empty the can of chick peas into a colander and rinse them under running water while rubbing the chick peas together vigorously. This will loosen most of the skins. Now immerse the colander in water and skim off the skins that are floating on top. Don’t worry about some skins remaining on the chick peas.
With all the ingredients prepped, place them in a food processor with the remaining ingredients and process until smooth.
This time around I reserved a few whole chick peas to use as a decorative topping. Once placed in a bowl, sprinkle some paprika powder and parsley on the hummus and drizzle with a little more oil. This will keep it from drying out when stored.
At our last Costco run Konrad and I picked up some Avocado Oil. Neither of us had heard or tried it before, but we were intrigued by 100% pure, naturally refined and high in antioxidants.
And we surely weren’t disappointed. It is a great cooking oil suited for high heat. It does not taste like avocado but rather has a smooth, buttery taste. It is a fantastic fit for this hummus.
- 1 can (15 oz.) chick peas
- 2 red bell peppers, roasted
- 3 cloves garlic, roasted (1 clove, if using raw garlic)
- ¼ cup tahini
- 2 tablespoons lemon/lime juice
- 2 tablespoons olive/avocado oil
- ½ teaspoon ground cumin
- ½ teaspoon paprika powder
- ½-1 teaspoon salt
- black & cayenne pepper to taste
- To roast the bell peppers preheat the oven to 400 degrees F. Place washed bell peppers on a lined baking sheet. Wrap garlic cloves in aluminum foil and place on baking tray as well. Roast for 1 hour while giving the peppers a quarter turn every 15 minutes. Turn the garlic pouch over once after 30 minutes.
- Cover the roasted bell peppers with a bowl and let steam for 15 minutes. This makes removal of the skin easier. Pull out the stem and seeds. Open the pepper from one side and remove any remaining seeds from the inside. Turn pepper over and pull off the thin, hard skin.
- Drain the chickpeas and place in a colander. Rinse and rub chick peas vigorously to loosen most of the skins. Immerse in water and skim off the floating skins. Removing the skins makes smoother hummus.
- Place skinned chick peas in a food processor (reserve a few as topping) together with all other ingredients. Process until smooth. Scrape down sides as necessary. Place hummus in a bowl and drizzle with a little more olive/avocado oil. Sprinkle with a little paprika powder and place a few whole chick peas on for decoration. Store covered in the fridge.
I am a hommus fanatic and cannot wait to try this! I was wondering how long you link it would last in the fridge? 🙂
We usually finish it within a few days, but I’d think it would last 5-7 days in the fridge. Let me know how you like this version 🙂
I really like this! looking forward to trying it out! thanks 🙂
Hope you do Anna 🙂 Let me know how you like it!
OK, looks like we won’t be buying another tub of roasted red pepper hummus – I’ll get K to make this from now on! We enjoy snacking on hummus with veggies and crackers. YUM!
I looked at the price of roasted red pepper hummus in stores. Made me realize this was worth the effort!
Can’t wait to try this recipe. I love hummus and with the added roasted red pepper…..delicious! 🙂
I hope you do Liz. Anyone who likes hummus will love this roasted red pepper version!