Roasted Red Pepper Hummus

For the past couple years, i’ve done some hummus and mediterranean chicken. This year I pretty much forgot it was easter. Marinating the chicken and prepping the chickpeas and hummus was forgotten until is was sunday…. sigh.

The trick from this recipe was whipping the tahini with the “lemon juice” – wilker house we use pepporcini juice or frozen lemon juice from previously juiced lemons.

I used jarred roasted red peppers and that worked great.

Definitely a keeper and i love getting a little more veggies with the red peppers.

Roasted Red Pepper Hummus

• food processor

• 1 red bell peppers or substitute 3/4 cup chopped jarred roasted peppers
• 1 15-ounce can chickpeas, drained and saved, rinsed
• 1/4 cup fresh lemon juice (or peppercini juice)
• 1/4 cup tahini
• 1 small garlic clove (minced or finely grated)
• 2 tablespoons extra virgin olive oil (plus more for serving)
• 1/2 teaspoon ground cumin
• Pinch cayenne pepper (optional)
• 2 to 3 tablespoons 30 to 45ml

1. In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute.
2. Scrape the sides and bottom of the bowl, then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
3. Add the olive oil, minced garlic, cumin, cayenne, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, and then process for another 30 seconds or until well blended.
4. Add half of the chickpeas to the food processor and process for 1 minute.
5. Scrape the sides and bottom of the bowl, then add the remaining chickpeas and process them until thick and relatively smooth, 1 to 2 minutes.
6. Add the roughly chopped roasted peppers
7. Process until smooth.
8. The hummus will likely be too thick and still have tiny bits of chickpea. To fix this, slowly add 2 to 3 tablespoons of cold water or aquafaba with the food processor turned on until you reach the perfect consistency. Taste and adjust as needed.
9. Finely chop the reserved peppers. Spoon hummus into a bowl, make a small well in the middle and add the chopped peppers.
10. Store homemade hummus in an airtight container and refrigerate for up to one week.

Appetizer

Mediterranean

hummus, roasted red pepper hummus

Verdict:

Such a delightful outcome. Whipping the tahini is really the key!!