If you’ve never tasted homemade hummus, I strongly encourage you to try it. I love a good tub of Sabra from the grocery store, but making it yourself is even better 🙂
Here is what you’ll need for Roasted Red Pepper Hummus:
- 2 Red Bell Peppers (or 3/4 cup Jarred Roasted Red Peppers)
- 1 (15 oz.) Can Chickpeas
- 2 Tbsp. Olive Oil
- 2 Tbsp. Lemon Juice
- 1/2 Clove Garlic
- 1/2 tsp. Ground Cumin
- 1/2 tsp. Salt
- Dash Cayenne Pepper
To roast your own peppers:
- Core the peppers and cut into large, flat pieces.
- Skin side up, place on a baking sheet.
- Broil for 5 to 10 minutes, or until skin is charred.
- Place peppers in a plastic bag for about 10 minutes (this will help you peel off the skin later).
- Allow to cool, then peel off skin and dice peppers.
I enjoy making my own roasted peppers, but the jarred kinds work just as well! Here is what the peppers should look like out of the oven… (And yes, one of my peppers is orange. It’s just what I had on hand. If we can make roasted red peppers, why discriminate against other colors, right?)
For the hummus:
- Combine all ingredients except for the peppers and chickpeas in a food processor or blender – that would be olive oil, lemon juice, garlic, cumin, salt and cayenne pepper.
- Pulse these for about 30 seconds, or until everything is well combined.
- Drain and rinse your chickpeas then add 1/2 of the can to the food processor. Blend these well before adding the last 1/2 of chickpeas.
- Finally, add peppers and blend until you reach a smooth consistency (about 1 to 2 minutes).
And there you have it! Your very own homemade hummus.
Serve with fresh veggies, pita chips, or Triscuits. Hummus is also a really good addition to a sandwich or wrap.
This should last in the refrigerator for about a week.