Roasted Red Pepper Hummus
Roasted Red Pepper Hummus is one of our favorite summer appetizers. I start this dish by cooking dried chickpeas until they’re tender. While the chickpeas are cooking, I roast red bell peppers. Then, I process all the ingredients in my food processor. Finally, I serve my hummus with sliced baguette, cherry tomatoes, and carrots. We like this dip for several reasons. First of all, I really like how nutritious this appetizer is. It’s a dish I feel good about feeding my family. Secondly, I like how inexpensive this dish is to prepare. I only need to buy a few inexpensive ingredients to make this dish. Thirdly, I like that I can make this even a couple of days ahead of time. I like to make this ahead of time for entertaining. And, lastly, we all love this creamy and flavorful hummus.
The Equipment I Used
- A Food Processor- You’ll need this to process your chickpeas and other ingredients.
The Ingredients Needed for Roasted Red Pepper Hummus
- Red Peppers- You’ll need two red bell peppers for this hummus.
- Garlic- Use fresh garlic cloves. I like to buy the peeled cloves and store them in my freezer.
- Chickpeas- Use a good quality dried chickpea. I like the India Tree brand.
- Lemon Juice- Be sure to use freshly squeezed lemons.
- Tahini- Use a good quality tahini. I like the Soom brand.
- Salt- I always use Diamond kosher salt.
- Olive Oil- Be sure to use a good quality extra virgin olive oil.
How I Made my Hummus Dip
- First, I cooked my chickpeas. I checked my chickpeas often for doneness.
- Next, I roasted my peppers. After they were done, I removed the skins and seeds.
- Then, I processed everything in my food processor.
- Finally, I served my hummus with cut up veggies and bread.
If you like hummus, you need to try this creamy and delicious Roasted Red Pepper Hummus.
Roasted Red Pepper Hummus
Equipment
- Food processor
Ingredients
- 1 cup dried chickpeas
- 2 cloves sliced garlic
- ⅓ cup extra virgin olive oil
- ⅓ cup tahini
- ½ cup lemon juice
- ¼ cup water
- ½ tsp. kosher salt
- 1 baguette, sliced
- 4 large carrots, cut into sticks
- 2 cup cherry tomatoes
For the Roasted Peppers:
- 2 red bell peppers
Instructions
- Begin by making the hummus: Rinse the chickpeas and then place them in a three quart saucepan. Fill the pot with water and bring it to a boil over high heat. Boil for ten minutes and then take it off the flame and let it sit for one hour. Drain and rinse the beans.
- Put the beans back in the pot and cover with water. Simmer the beans until they're tender, for about 90 minutes. You may need to add additional water.
- While the beans cook, roast the peppers: Preheat the oven to 350 degrees. Place the peppers on a sheet pan and roast them for one hour. Remove the skins and seeds.
- Drain the beans and put them in the food processor. Add the garlic, oil, tahini, roasted peppers, water, lemon juice and salt. Process the ingredients until it's all smooth and fluffy.
- Serve the hummus with the bread, carrots, and cherry tomatoes.
