Roasted Red Pepper Hummus is a flavor packed and colorful appetizer. Use jarred roasted red peppers for a short-cut, and plenty of red pepper flakes for a kick. So tasty, and healthy too!
We’ve been working hard at our New Year’s resolutions for a month now, and it sure doesn’t get any easier. Especially when you throw in birthday parties, game days, and just life. As an “everything” food blogger (meaning…I blog about a variety of foods), I’m still making indulgent recipes at times. So when I can throw in a healthy recipe, like hummus, quinoa salads, and healthy soups, I’m pretty happy because I can actually eat as much as I want.
Homemade hummus really is life changing in so many ways.
- SO creamy
- easy to adapt after testing
- crazy amount of ways to make it different
- you know EXACTLY what’s in it
I always start with similar ingredients.
- garbanzo beans
- tahini paste
- lemon juice
- cold water
For THIS one, I added jarred roasted red peppers, onion powder, and red pepper flakes.
MY FOOLPROOF METHOD OF MAKING HUMMUS:
- Sit down on a bar stool by the kitchen counter (watching the Food Network or some other show) 😀 and remove skins from the garbanzo beans.
- In a food processor, combine beans, garlic, tahini paste, lemon juice, spices, the roasted red peppers, and about half of the cold water.
- Pulse until well combined.
- Then add more cold water while processing, until you get the right consistency.
- Spoon hummus into a pretty bowl, top with more red pepper flakes, and a swirl of olive oil.
HOW TO MAKE TOASTED PITA CHIPS:
One of our favorite ways to eat hummus is with toasted pita chips.
- Just take some pita bread
- brush lightly with olive oil
- sprinkle with your choice of seasonings (I used salt, onion powder, and paprika)
- and bake for 10 minutes.
WAY better than store-bought pita chips.
I also like to add a variety of veggies, like sliced cucumbers, sliced red bell peppers, carrot and celery sticks, and any other veggie I have on hand.
Make this appetizer next: Baked Artichoke Dip
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
- 15 oz. garbanzo beans – drained and peeled
- 1/3 cup tahini paste
- 1/2 large lemon – freshly squeezed
- 1/2 cup jarred roasted red peppers – drained
- 1 large garlic clove
- 1/2 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 2 teaspoons red pepper flakes – divided
- 6-7 Tablespoons cold water – may need more or less
- swirl of olive oil – to serve
- toasted pita chips and veggies – to serve
- Drain the garbanzo beans. Peel the skin off one at a time (using your thumb and first two fingers), and add beans to food processor.
- Add tahini paste, freshly squeezed lemon juice, roasted red peppers, garlic, salt, onion powder, red pepper flakes, and about half of the water. Pulse until smooth.
- Add water as needed to thin. I ended up using more water than I thought I would need, because I like it really smooth.
- Spoon hummus into a bowl to serve. Give the top a couple of swirls of olive oil, and then sprinkle it with another teaspoon of red pepper flakes. Serve with toasted pita chips and veggies.
- Peeling the skin off of the garbanzo beans is necessary to get a creamy texture.
- Adding the cold water is what makes the hummus ultra creamy and light. Use the amount that makes the consistency right for you.
- You can adjust the spices to your liking, or add others.
- Instead of using jarred roasted red peppers, you could also make your own.