Unleash the power of simple ingredients to create a dish that’s bursting with flavor and color. This hummus and red pepper recipe is not just a treat for your taste buds but also a feast for your eyes. Perfect for any occasion, from a casual snack to a party appetizer, it’s sure to impress.
Why This Recipe Works
- The creamy texture of the hummus pairs perfectly with the sweet and slightly smoky flavor of roasted red peppers.
- It’s a healthy option packed with protein and fiber, making it both nutritious and delicious.
- Easy to make with just a few simple ingredients, it’s a hassle-free recipe that delivers maximum flavor.
- Versatile and customizable, you can adjust the spices and toppings to suit your taste.
- Perfect for meal prep, it stores well in the fridge for up to a week.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large red bell pepper, roasted and peeled
- 2 tbsp tahini
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 tsp cumin
- Salt and pepper to taste
- Juice of 1 lemon
- Paprika and chopped parsley for garnish
Equipment Needed
- Food processor
- Baking sheet
- Knife and cutting board
- Measuring cups and spoons
Instructions
Step 1: Roast the Red Pepper
Preheat your oven to 450°F. Place the whole red pepper on a baking sheet and roast for about 25 minutes, turning occasionally, until the skin is charred and blistered. Remove from the oven and let it cool in a covered bowl for 10 minutes. Then, peel off the skin, remove the seeds, and chop the pepper into chunks.
Step 2: Blend the Hummus Base
In a food processor, combine the chickpeas, tahini, minced garlic, cumin, salt, pepper, and lemon juice. Pulse a few times to break down the chickpeas. Then, with the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. If it’s too thick, add a tablespoon of water at a time until you reach the desired consistency.
Step 3: Incorporate the Red Pepper
Add the chopped roasted red pepper to the hummus base and pulse until the pepper is fully incorporated but still leaves small bits for texture. Taste and adjust the seasoning if necessary.
Step 4: Serve and Garnish
Transfer the hummus to a serving bowl. Drizzle with a little olive oil and sprinkle with paprika and chopped parsley for a pop of color and flavor. Serve with pita bread, crackers, or fresh vegetables.
Step 5: Store for Later
If you’re not serving the hummus right away, cover it with plastic wrap directly on the surface to prevent a skin from forming. It can be stored in the refrigerator for up to a week.
Tips and Tricks
For an extra smoky flavor, you can char the red pepper directly over a gas flame before roasting. If you’re short on time, use jarred roasted red peppers, but make sure to drain and rinse them well to remove any excess vinegar or brine. To make the hummus even creamier, peel the chickpeas before blending. This might take a bit of time, but the texture is worth it. For a spicy kick, add a pinch of cayenne pepper or a dash of hot sauce to the mix. Lastly, always taste as you go and adjust the seasoning to your preference.
Recipe Variations
- For a beet hummus, add a small cooked beet to the food processor along with the chickpeas for a vibrant pink color and earthy flavor.
- Swap the red pepper for sun-dried tomatoes for a tangy twist.
- Add a handful of fresh basil or cilantro for an herby freshness.
- For a nuttier flavor, substitute half of the chickpeas with cooked white beans.
- Top with crumbled feta cheese or olives for a Mediterranean flair.
Frequently Asked Questions
Can I make this recipe without tahini?
Yes, you can substitute tahini with Greek yogurt or almond butter for a different flavor profile. However, tahini gives the hummus its traditional taste and creamy texture, so the result will be slightly different.
How long does homemade hummus last in the fridge?
Homemade hummus can last up to a week in the refrigerator when stored properly in an airtight container. Make sure to cover the surface with plastic wrap to keep it fresh.
Can I freeze hummus?
Yes, hummus freezes well for up to 4 months. Thaw it in the refrigerator overnight and give it a good stir before serving. You might need to add a little olive oil or water to bring back the creamy consistency.
Summary
This hummus and red pepper recipe is a delightful blend of creamy and smoky flavors, perfect for any occasion. Easy to make and customizable, it’s a healthy and delicious option that’s sure to please.