Roasted Red Pepper Hummus Recipe
Who loves hummus!? (insert hand raise)
It's vegan, gluten free, healthy and SO delicious. It's also extremely easy to make at home, so I decided to give my favorite store bought flavor a try- Roasted Red Pepper. All you have to do is add the peppers to transform the classic hummus into a totally different, gourmet flavor!
The only "prep work" is chopping the garlic and slicing the lemon in half. The rest you throw into the blender and magic happens. Follow this easy step by step recipe guide and you'll have smooth, yummy hummus goodness in just minutes!
[recipe title="Roasted Red Pepper Hummus" Prep time="5 mins" Cook time="5 mins" Difficulty="easy"]
- Chickpeas, aka garbanzo beans, 1 can (15 ounce)
- Roasted Red Peppers, (3/4 cup)
- Tahini, (1/4 cup)
- Lemon juice, (1/4 cup)
- Garlic, (1 cloves, chopped)
- Cayenne Pepper (1/2 teaspoon)
- Paprika (1/2 teaspoon)
- Salt (1/2 teaspoon, add more if needed)
- Water (1/4 cup)
- Get all your ingredients out on the counter to make sure you have everything. There's nothing more annoying than emotionally preparing to cook something delicious and then your hopes and dreams are shattered when you forgot the main ingredient. For example, the chickpeas.
- FYI: I opted for the easy route on my ingredients. I got canned, low sodium, organic chickpeas. Jarred roasted red peppers (which you can easily make in the oven, but ehh no thanks) & jarred tahini (which is also easy to make, it’s just grounded up sesame seeds- but guess what? Jarred is even easier!)
- Chop your 2 garlic cloves & slice your lemon in half. This is pretty much the only prep work involved. It’s self-explanatory but I’ll include a picture of the chopped garlic because well, I happen to have one. You're on your own with the lemon slicing. If you don't know how to slice a lemon in half then you probably shouldn't be using a knife, or a blender.
- Toss it all in your high performance blender or food processor. There is no fancy way to do this, really. Just toss it all in!
- Add ¼ cup of water & your lemon juice. You can drizzle some Olive Oil in here too for smoother consistency if you want to get all Rachel Ray on me.
- Blend it all up! (I use a Vitamix) Blend until there's a smooth consistency.
- Taste test: Want more roasted pepper flavor? Toss another one in. Want more salt? Add another ½ teaspoon. There’s no such thing as a recipe that pleases every palette (although this one is pretty darn close). Add a little more of this or a little more of that to tweak it to YOUR perfection.
- Scoopinto container and let chill in fridge (unless you like warm hummus, then dig right in)
- Serve with warm pita, veggies or crackers. I always eat with carrots & gluten free crackers. Another not-so guilty pleasure is eating this with grilled chicken (Please try this if you haven't already! You'll thank me later.)
- Garnish with red pepper flakes if you need a new Instagram picture.