Roasted Red Pepper Hummus

Saturday, December 20, 2014

Hummus is one of my favorite dips. You can eat it with pita chips, veggies, grilled chicken and the list goes on and on. Roasted red pepper is my go-to choice and I usually just pick some up in the deli section at the super market every week.  

However, my friend Adi recently introduced me to some amazing hummus that she picks up at a traditional Israeli market near our apartments. It is made fresh and taste nothing like the stuff I get in the super market and that freshness/full flavor inspired me to make my own at home.

Hummus is so simple to make that I am not sure why it took me so long to make on my own!  All you need are some soft chickpeas, roasted red peppers, tahini and a few other simple ingredients and you will be in hummus heaven in no time!

Roasted Red Pepper Hummus

1 (15-ounce) can chickpeas
2 cloves garlic, minced
⅓ cup tahini
⅓ cup lemon juice
½ cup roasted red peppers
¼ to ½ tsp. crushed red pepper (depending on your taste)
1 tsp. salt
1/2 tsp. ground black pepper
4 tbsp. extra-virgin olive oil

In a food processor, add the chickpeas, minced garlic, lemon juice and tahini.  Start processing the ingredients together and slowly drizzle the extra-virgin olive oil in until mixture is smooth.  

Then add the roasted red peppers, crushed red pepper flakes, salt and pepper and process again until the peppers are finely chopped and incorporated.  If you need to add a little more oil to help combine that is fine, it will help make it creamier and less stiff.  Always make sure to taste before serving and adjust the seasonings if need be.

Scoop out the hummus into a bowl and serve!  This hummus will stay good for up to a week if stored in a sealed container in the refrigerator.  Well, that’s if you don't eat it all in one me, its that good.

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