Just when you thought hummus couldn’t get any better, here comes a version that skips the tahini but keeps all the flavor. Perfect for those who are tahini-averse or just ran out, this red pepper hummus is creamy, dreamy, and packed with flavor. Let’s dive into how you can whip this up in no time.
Why This Recipe Works
- It’s tahini-free, making it perfect for those with sesame allergies or just not a fan of tahini’s taste.
- Roasted red peppers add a sweet, smoky depth that’s irresistible.
- Using canned chickpeas makes this recipe quick and accessible, no soaking required.
- The addition of lemon juice and garlic gives it that classic hummus tang and zest.
- It’s versatile – serve as a dip, spread, or even a salad dressing.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup roasted red peppers, drained
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon cumin
- Salt to taste
- Water as needed for consistency
Equipment Needed
- Food processor or blender
- Measuring cups and spoons
- Spatula
Instructions
Step 1: Prep Your Ingredients
Start by draining and rinsing your chickpeas to remove any excess sodium or canning liquid. This step is crucial for achieving the smoothest hummus possible. If you have time, peeling the chickpeas can make your hummus even creamier, but it’s not a must.
Step 2: Blend the Base
In your food processor, combine the chickpeas, roasted red peppers, olive oil, lemon juice, minced garlic, and cumin. Pulse a few times to start breaking down the ingredients. Then, process on high for about a minute. If the mixture seems too thick, add a tablespoon of water at a time until it reaches your desired consistency.
Step 3: Season to Perfection
Taste your hummus and add salt as needed. Remember, the roasted red peppers and chickpeas may already contain some salt, so it’s best to add a little at a time. Process again for another 30 seconds to ensure everything is well combined and smooth.
Step 4: Serve and Enjoy
Transfer your hummus to a serving bowl. For an extra touch, drizzle a little olive oil on top and sprinkle with a pinch of cumin or smoked paprika. Serve with your favorite veggies, pita bread, or crackers.
Tips and Tricks
For the smoothest hummus, consider using aquafaba (the liquid from the chickpea can) instead of water to adjust consistency. It adds creaminess without diluting flavor. If you’re not using canned chickpeas, cooking your own with a pinch of baking soda can help soften them for smoother blending. Lastly, letting the hummus chill in the fridge for an hour before serving can enhance the flavors.
Recipe Variations
- Spicy Kick: Add a jalapeño or a teaspoon of chili powder for some heat.
- Herbaceous Twist: Blend in fresh herbs like cilantro or parsley for a fresh flavor.
- Extra Smoky: Use smoked paprika or chipotle peppers in adobo for a deeper smoke flavor.
- Sun-Dried Tomato: Swap the red peppers for sun-dried tomatoes for a tangy twist.
Frequently Asked Questions
Can I make this hummus without a food processor?
Yes, but it might not be as smooth. You can use a blender or even mash the ingredients by hand for a chunkier version. Just make sure to mince the garlic finely if you’re not using a processor.
How long does this hummus last in the fridge?
Stored in an airtight container, it should last up to a week. The lemon juice acts as a natural preservative, but always give it a sniff test if you’re unsure.
Can I freeze this hummus?
Absolutely! Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight and give it a good stir before serving. You might need to adjust the consistency with a little water or olive oil.
Summary
This tahini-free red pepper hummus is a creamy, flavorful alternative that’s easy to make and versatile in use. Perfect for snacks, spreads, or even as a salad dressing, it’s sure to become a staple in your recipe collection.