I’ve been making a lot of hummus this summer. It’s my husband’s new favorite snack, and I can't seem to keep a batch in the fridge longer than two days. I had great success with the first recipe of roasted garlic hummus that I tried when I began making my own hummus, but the recipes I tried for roasted red pepper hummus were not quite right, so I devised my own based on trial and error.
Red bell peppers are more expensive than green bell peppers, even though they come from the same plant. Red bell peppers are the more mature version of the pepper, having stayed on the vine often twice as long as the green pepper. Since it takes a farmer longer to grow a red bell pepper, the cost shows up in the price. At the end of the summer, red peppers become more plentiful and often drop in price.
One of my local grocery stores has a couple of shelves of produce past their prime, but still edible. I often see inexpensive red bell peppers on that shelf. Now that I’ve got this recipe down pat, I’ll be purchasing them when I can, roasting them, and freezing them in hummus-recipe ready amounts. (I've already started doing this with the roasted garlic for the garlic hummus. There are several small containers of recipe-ready amounts waiting for me.)
Jarred roasted red peppers can also be used in this recipe and are sometimes less expensive than fresh. Once you realize how easy it is to make your own hummus and how much cheaper it is than purchasing store-bought, you might start making it as often as I do.
- 15.5 ounce can of chick peas/garbonzo beans
- 2 tablespoons Tahini
- 3-4 tablespoons olive oil
- 2 teaspoons roasted garlic
- juice of 1 lemon
- 1 ½ large red peppers, roasted
- ½ teaspoons paprika
- ½ to 1 teaspoons kosher salt, depending on personal taste
- warm water (if mixture is too thick)
- Place all ingredients in a food processor or blender and blend until creamy smooth. The longer you blend, the smoother it will become.
- If after adding 4 tablespoons of olive oil the mixture is thicker than you’d desire, add some warm water, a tablespoon at a time, until you get the desired consistency.
- Can be served immediately, but it improves after several hours in the refrigerator.
Once you’ve made this roasted red pepper hummus, use it as a dip for fresh vegetables or pita chips, or try one of these recipes.