Recipe

Roasted Red Pepper Hummus

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Photo by TiggyBee

This recipe was entered in the contest for Your Best Red Pepper Recipe

This recipe was entered in the contest for Your Best Brown Bag Lunch
A&M's Testing Notes: Cauner's recipe is pretty liberal in terms of measurements, so I felt free to adjust it to my tastes, but only after I made it to the letter first. There was very little tweaking, the measurements...
Cauner's recipe is pretty liberal in terms of measurements, so I felt free to adjust it to my tastes, but only after I made it to the letter first. There was very little tweaking, the measurements were pretty spot on, just a bit more here and there was all it took. Next time I make this, I might add one more roasted pepper to the mix because it lent a wonderful hint of a sweet and creamy flavor that I thought was just perfect. This is precisely what I like about this recipe, it can be tweaked to suit your preference—so big thumbs up for this one! - TiggyBee

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Chef
cauner's Notes: This is just a basic hummus recipe, one that we make a lot around my house. My son likes it a lot better than hummus made without peppers. I don't generally measure, just dump everything...
This is just a basic hummus recipe, one that we make a lot around my house. My son likes it a lot better than hummus made without peppers. I don't generally measure, just dump everything in and taste so the ingredients are all approximate. - cauner

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Serves 8

1 red bell pepper Ask a question about this ingredient

15 ounces garbanzo beans Ask a question about this ingredient

1 tablespoon minced garlic Ask a question about this ingredient

3 tablespoons tahini Ask a question about this ingredient

3 tablespoons lemon juice Ask a question about this ingredient

1 tablespoon extra virgin olive oil Ask a question about this ingredient

1/2 teaspoon salt Ask a question about this ingredient

1/2 teaspoon cumin Ask a question about this ingredient

1/4 teaspoon cayenne pepper Ask a question about this ingredient

Drain beans.
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Cut pepper in half and remove stem and seeds. Place on cookie sheet and broil in oven until outside skin is black. Allow to cool in a plastic baggie. Peel off outside skin.
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Puree all ingredients in blender until smooth. Adjust spices to taste. Serve with crackers, pita chips, melba rounds or fresh vegetables.
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4 Comments on Roasted Red Pepper Hummus

Celestyyne added about 1 month ago

I discovered your recipe over this past weekend and the hummus turned out fantastic without any deviations! The flavors really melded together and the heat/spicy level kicked up a bit after a few hours in the fridge. It was the perfect dip for some raw veggies - awesome with cauliflower. Thank you!

cauner added about 1 year ago

I'm glad you both like it! I just picked up some red peppers on sale at the store, I think I'll make some up soon too. I like it because it's all spiced to taste, yet you really can't mess it up!