Roasted Red Pepper Hummus

Roasted Red Pepper Hummus – a delicious, creamy, flavorful dip, perfect for holiday entertaining or a healthy snack anytime.

Everyone in my family loves hummus, the kids and grown-ups alike, and we always have some in the refrigerator for healthy snacking. I also love to make my own hummus, it is so easy to do and there are so many different flavor combinations you can make.

Today, I’m sharing one of my favorites, this delicious Roasted Red Pepper Hummus, it has a nice creamy texture and a bit of a spicy kick.

I’ve been making this recipe for many years. In the past, I have used jarred roasted red peppers. Jarred peppers work just fine, but this time, I decided to roast my own red pepper, using my new favorite technique of roasting over an open flame.

This method of roasting is so easy to do. I’ve used it to roast red peppers for my Lentil Salad with Roasted Red Peppers, Feta and Mint, to roast eggplants for my Roasted Eggplant Dip and to roast a jalapeno for my Peach and Roasted Jalapeno Gazpacho.

How to Roast the Red Pepper

First, place the red pepper directly on the open flame of the gas burner. As the skin begins to get a nice char, use tongs to turn the pepper, so that it chars evenly. You will likely hear some popping and sizzling sounds as the pepper chars.

Once the pepper has a nice char all over, use tongs to remove it from the flame and place it in a resealable plastic bag, and allow it to cool down. When the pepper is cool enough to handle, remove it from the bag and place it on a cutting board. Using your fingers, remove the charred skin from the pepper.

And, that’s it, now you have your own roasted red pepper. Remove the stem and seeds, and give it a good chop. Then, add it, along with the other ingredients, including chickpeas, garlic, lemon juice, tahini, olive oil, some fresh parsley, cumin and salt to a food processor, and blend until smooth. The resulting Roasted Red Pepper Hummus is so delicious, creamy and full of flavor.

I made a batch of this flavorful Roasted Red Pepper Hummus to take to a party this past weekend. This Roasted Red Pepper Hummus is perfect for parties and holiday entertaining, as it can be made ahead of time and keeps well in the refrigerator.

This delicious Roasted Red Pepper Hummus is also great for healthy snacking anytime. We enjoy it with toasted pita bread, pretzels and assorted veggies.

This creamy Roasted Red Pepper Hummus also make a great sandwich spread or filling. I like to stuff it into a pita pocket along with some crisp greens and cucumber slices for a healthy vegetarian lunch.

What is your favorite hummus? Please let me know in the comments below.

Roasted Red Pepper Hummus

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 10 - 12 servings

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus - a delicious, creamy, flavorful dip, perfect for holiday entertaining or a healthy snack anytime.

Ingredients

1 red bell pepper (or about ½ cup chopped roasted red peppers from a jar, see Notes)
1 (15 oz) can chickpeas, drained and rinsed
1 garlic clove, minced
juice from 1 lemon, about ¼ cup
3 tablespoons tahini
2 tablespoons extra-virgin olive oil
2 tablespoon chopped fresh parsley
1 ½ teaspoons ground cumin
1 teaspoon salt
additional extra virgin olive oil, for garnish

Instructions

Char red bell pepper, over the open flame of a gas burner, use tongs to carefully grasp stem and turn pepper to get an even char, about 3-5 minutes.
Transfer charred pepper to a resealable plastic bag and let cool slightly.
When pepper is cool enough to touch, remove from bag and transfer to a cutting board.
Using fingers, rub off charred skin of pepper, discard skin. Also remove stems and discard. Chop remaining flesh.
Add chopped red bell pepper (reserve about 1-2 tablespoons for garnish), chickpeas, garlic, lemon juice, tahini, olive oil, parsley, cumin and salt to a food processor and blend until smooth.
Transfer hummus to a bowl, garnish with a drizzle of olive oil and 1-2 tablespoons chopped roasted bell pepper, if desired.
Serve dip with toasted pita triangles, pretzels and assorted crudité.

Notes

The red pepper could also be charred on the grill or under the broiler. Or, substitute about ½ cup of chopped roasted bell peppers from a jar.

http://joylovefood.com/roasted-red-pepper-hummus/