Roasted Red Pepper Hummus Recipe
Once you’ve made your own hummus, you’ll puzzle over why you ever bought it pre-made. It’s easy to put together, especially if you’re using canned garbanzo beans — just chuck all the ingredients in a blender or food processor, blend until smooth, and you’ve got a dip that’s far superior to store-bought.
This is a basic hummus recipe, with tasty additions of smoked paprika and roasted red peppers. I roasted mine on a Weber grill, but you can do yours under the broiler in an oven, or held with tongs over a gas stove. Any way you manage to get them charred all over will work well. Of course, you could really simplify things and buy a jar of roasted peppers, in which case you’ll want to leave out the salt — jarred peppers are already loaded with sodium. Season to taste once your hummus is blended.
- 2 large roasted bell peppers, skin and seeds removed
- 2 cloves garlic, roughly chopped
- 1 (15oz) can garbanzo beans, rinsed and drained
- juice of 2 lemons
- 1/2 C. raw tahini
- 1 tsp. smoked paprika
- 1/2 tsp. kosher salt
- extra virgin olive oil for garnish
- smoked paprika for garnish
- toasted pine nuts for garnish
- In blender or food processor, combine all ingredients (except garnish). Blend until smooth. You may have to scrape down the sides of the blender or processor bowl with a spatula a few times to incorporate all the ingredients.
- Drizzle with olive oil, then sprinkle paprika and pine nuts on top.
Member recipes are not tested by the CHOW food team.