If you haven’t heard, I am a huge dip lover, and more specifically a huge hummus lover. I have about six different hummus recipes so far, but already have another planned in the not so distant future. After I figured out the basic formula that I liked, I just kept making hummus different ways. Why pay $3-$4 for an 8 oz. container, when making your own costs so much less?! It really is easy…
You know how to work a food processor, right? Check. You know how to measure, right? Check. That’s all you need to know how to do. For the harder hummus recipes (which really are not hard), I will walk you through it. Like this Roasted Red Pepper Hummus, if you’ve never roasted a red pepper before (no worries, I won’t tell anyone), it is super easy. I even have a method where you don’t have to watch it. Who has the time to do that, right?
If you are really in a time pinch, you could use the jarred roasted red peppers. I prefer the freshly roasted ones myself. I tried this recipe with the jarred ones, and maybe I am just to much of picky eater, but I thought the jarred ones weren’t as, well, let’s just say red peppery. The hummus didn’t have a strong enough red pepper taste. Is it me? Have you experienced the same thing? I have even seen recipes where they used the jarred peppers and they use less red peppers. What’s up with that?
I experienced the same phenomenon with my Roasted Red Pepper Pasta. Is this just in my head?
Anyway, here you have my Roasted Red Pepper Hummus with two ways of roasting your red peppers.
Roasted Red Pepper Hummus
- 2 red peppers or roasted peppers from a jar
- 2 tablespoons olive oil + more for drizzling on peppers
- 15 oz. can garbanzo beans
- 1/4 cup tahini
- 1/4 cup lemon juice
- 1 clove garlic, minced
- 1/4 cup water
- If roasting in the oven, preheat oven to 450ᵒ.
- Roasting red peppers over a flame: roast red pepper over a flame until charred on all sides, repeat with second pepper. When cool, remove skin and seeds. Roasting red peppers in an oven: drizzle olive oil in a pan. Slice red peppers in half, remove seeds, and place with skin facing up. Drizzle a little more olive oil on top. Roast @ 450° for about 25 minutes, or until charred. Remove skin after peppers have cooled.
- Mix all ingredients in a food processor until smooth.
As you can see from the photos below, roasting red peppers over a stovetop vs. in an oven doesn’t really make a difference in how they turn out. So why not go for the easy way where you don’t have to watch them!
Roasting red peppers over a gas stove.
Roasting red peppers in the oven.