Roasted Red Pepper Hummus: If there is one thing I can’t get enough of, it’s hummus. My latest favorite is roasted red pepper. Creamy and delicious.
1 large red pepper
1 15oz can garbanzo beans
1/4 cup Tahini
1/4 cup fresh squeezed lemon
2 cloves garlic minced
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
First roast the red pepper. Turn on the broiler in your oven be sure that the top rack is 5 inches from the broiler. Place red pepper that has been brushed with olive oil on baking pan with sides in oven. Watch closely. Once the top side turns black flip it to the next side. Do this until the entire red pepper has turned black.
Once out of the oven, place in a Ziploc bad for 20 minutes. This steams the pepper and makes it easy to peal off the black layer and pull out the inside seeds.
We use a small Kitchen Aid mixer that works great. In the mixer add garbanzo beans, Tahini, start with 2 tablespoons of olive oil, kosher salt, garlic, cayenne pepper, cumin, roasted red pepper and lemon juice. Mix until smooth. If it is on the drier side add more olive oil and mix until you get to the creamy consistency that you are looking for.
Also, be sure to taste and add more seasonings if need be. Check out our Sriracha Hummus and Cucumber Hummus recipes. We served our hummus with pea pods and sea salt pita chips.
What is your favorite kind of hummus?