Roasted Red Pepper Hummus

Hummus is one of my all time favorite appetizers and light snacks. Lately, I have been addicted to baby carrots dipped in roasted garlic hummus for my after workout snack. Although I love that version of hummus, I had remembered that the cookbook I got the recipe out of had six different variations. This roasted red pepper hummus caught my eye! 🙂 I served this hummus with the grilled chicken pitas and it was delicious. For a slightly spicy pita, spread a thin layer of hummus on the pita before adding the rest of the ingredients. Hummus only requires a few ingredients and about five minutes to make. It pairs wonderfully with fresh vegetables, pita bread, and pita chips.  This is one snack that you don’t have to feel guilty about!

Don’t forget to check out Sweet Pea’s Kitchen Top 10 of 2010! 🙂

Roasted Red Pepper Hummus

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Ingredients:

  • 6 tablespoons tahini, stirred well
  • 2 tablespoons extra virgin olive oil, plus extra for drizzling
  • 1 (14 oz.) can chickpeas, drained and rinsed
  • 1/4 cup jarred roasted red peppers, drained
  • 1 clove garlic, minced (about 1/2 teaspoon)
  • ½ teaspoon salt
  • Pinch of cayenne pepper
  • 3 tablespoons juice from 1 to 2 lemons
  • 2 tablespoons roasted sliced almonds
  • 1 tablespoon fresh parsley, minced

Directions:

  1. In a small bowl, whisk together the tahini and 2 tablespoons olive oil. In the bowl of a food processor, process chickpeas, roasted red peppers, garlic, salt and cayenne until the mixture is almost fully ground, about 15 seconds.  Scrape down bowl. With the food processor running, add the lemon juice through the feed tube in a steady stream. Scrape down the bowl and process for 1 minute. With the machine running, add the oil-tahini mixture through the feed tube in a steady stream. Scrape down the bowl and continue to process until the hummus is smooth and creamy, about 15 seconds.
  2. Transfer hummus to a serving bowl and cover with plastic wrap. Let stand until flavors meld, at least 30 minutes. Top with roasted almond slices, 2 teaspoons of olive oil, minced fresh parsley and serve.

Source: Cooks Illustrated 2008

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18 Responses to Roasted Red Pepper Hummus

  1. Hummus is awesome- I don’t know anyone who dislikes it!! The roasted red peppers add a little something! Here is my post about hummus from a few months ago: http://food-hound.blogspot.com/2010/09/hummus-love-affair.html

    I add hot paprika and it works really well!! Happy hummusing!!

  2. the red peppers brings out such a pretty color to this hummus.. thanks for sharing it.. love this new variation to the old classic:)

  3. Sara says:

    I love hummus, too. We tried a spinach and artichoke one and it was fabulous! This looks just as delicious and wonderful for snacking.

  4. christina says:

    yum! this hummus sounds awesome. i just made two new hummuses the other day. looooove it.

  5. Tracy says:

    I just love hummus – this look great! I’d probably add in even more cayenne pepper since I like it spicy!

  6. Honey says:

    OMG.. I love your blog so much, you make all the dishes I love.
    I’m adding you to my blogroll 🙂

  7. Kristen says:

    Oh, man, hummus is SO good. I’ve made a recipe similar to this one before and it was delicious!

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  11. I am going to try this – maybe tomorrow! I have tasted a few different store bought red pepper hummus and haven’t liked any – I think making it myself will be the difference I have been looking for! Thanks for the post!

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