Megan

The best roasted red pepper hummus in the world! This hummus is so creamy, delicious and healthy! Learn the trick to making the best hummus! It is also gluten-free and vegan!

Hummus. I love this stuff. I have tried a few different kinds but I always go back to the roasted red pepper hummus. In my opinion it has the best flavor and goes great with veggies, crackers, the works. It’s the best! What is so special about hummus? Well, besides tasting amazing it is a good snacking choice because it is high in protein and helps to keep you feeling “full”. It contains the healthy fats and is a good source of fiber. I have been obsessed with the miracle food for a few years now and I nearly eat it every single day. BUT, that is going to change because now I will be eating the homemade version every single day. It is flippin delicious!!

Start this recipe off by roasting your own red peppers. You can certainly buy the canned version but the homemade roasted peppers taste so much better. Core the peppers and lay flat onto a cookie sheet, skin-side up. Broil for about 10 minutes or until outside is charred. Place peppers in a bowl covered with plastic wrap for 10 minutes and this will make them easier to peel. Peel the outer skin layer and then roughly chop the peppers, leaving enough aside for garnish later on.

Now onto the hummus!!
I have made this now a few times a few different ways. It didn’t turn out quite the way I wanted at first. I was not using tahini and I have decided my hummus NEEDS TAHINI! Tahini is sesame seed paste. You should find it at most larger grocery stores. I know the Health Market at HyVee has it! Start by combining tahini and fresh lemon juice in a food processor and process for a minute. Scrape the bowl and process for another 30 seconds or so to create the creaminess you love.

Next add the olive oil, minced garlic, cumin and salt to the food processor and let process for another 30 seconds, scrape the bowl, and let her go another 30 seconds. The mixture should be well combined at this point.

Then add half a can of chickpeas, blend for a minute, scrape the bowl, and add the other half of the can of chickpeas. Process another 1-2 minutes until hummus is smooth.

Add the roasted peppers, making sure to save a little for garnishing your hummus. Process for another 1-2 minutes. The hummus should be smooth at the end of 1-2 minutes but you could add a tablespoon of water to it to get the consistency you want if it is too thick.

Spoon the hummus into a bowl and top with the finely chopped roasted red pepper you set aside earlier. Eat away! #Hummusaddict #Hungryeyes #Hummusamongus -Just a few hashtags that come to mind when I get my hands on this hummus! 🙂

Pair your hummus with some whole grain crackers, veggies, or add it to wraps and sandwiches. It is a great healthy substitute for mayo. Adapted from Inspired Taste.

How To Make the Best Roasted Red Pepper Hummus

3 Scoops of Sugar

The best roasted red pepper hummus in the world! This hummus is so creamy, delicious and healthy! Learn the trick to making the best hummus! It is also gluten-free and vegan!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Servings 1 .5 cups

Ingredients

  

• 2 whole red bell peppers or 3/4 cup jarred roasted red peppers
• 15 oz can chickpeas
• Juice of 1 lemon
• 1/4 cup tahini I purchased mine in Health Market at HyVee
• 1 clove garlic minced
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt or to taste

Instructions

 

Red Peppers

• Preheat the broiler. Oven rack should be about 5 inches from the broiler. Remove cores from peppers and slice in half. Lay peppers flat on a baking sheet, skin-side up. Broil for 5-10 minutes. Check peppers often and remove when skin is charred.
• Place peppers in bowl and cover with plastic wrap for 10-15 minutes, which will make peeling peppers easier. Peel skin and discard. Reserve enough pepper to use as a garnish for the hummus. Chop the remaining roasted red peppers.

Hummus

• Combine the tahini and fresh lemon juice in bowl of a large food processor and process for 1 minute. Stop to scrape the sides of the bowl and process for another 30 seconds.
• Add olive oil, garlic, cumin, and salt. Process for 30 seconds, scrape the sides of the bowl and process for another 30 seconds. Mixture should be well combined.
• Drain and rinse chickpeas. Add half of the can to the food processor, process for 1 minute, scrape the sides of the bowl and then add remaining half of the can of chickpeas and process another 1-2 minutes or until smooth and creamy.
• Add roasted red peppers and process for 1 minutes. If not smooth, process for another minute. Depending on your preference you may want to add a tablespoon of water if it is too thick.
• Serve hummus with finely chopped leftover roasted red pepper on top.
• Notes: Store in airtight container in refrigerator up to 1 week.

More great snack ideas…

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Homemade Cinnamon Pecan Granola