SEARCH

Make Ahead

Roasted Red Pepper Hummus

by:
August 28, 2010
5
1 Ratings
  • Serves 8
Author 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 in and taste so the ingredients are all approximate. - cauner —CRussell

Test Kitchen 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 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 —The Editors

Continue After Advertisement
Ingredients
  • 1 red bell pepper
  • 15 ounces garbanzo beans
  • 1 tablespoon minced garlic
  • 3 tablespoons tahini
  • 3 tablespoons lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
Directions
  1. Drain beans.
  2. 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.
  3. Puree all ingredients in blender until smooth. Adjust spices to taste. Serve with crackers, pita chips, melba rounds or fresh vegetables.
Tags:
Contest Entries

See what other Food52ers are saying.

More Great Recipes

Roasted Garlic, Cilantro Hummus with Cajun Sweet Potato Chips

Spicy Black Bean Hummus Without Tahini

Pumpkin Soup with Roasted Pepper Salsa

Rainbow Of Carrots Salad with Roasted Red Pepper Vinaigrette

Popular on Food52

The Best Vanilla Extract Substitute Is Probably Hiding in Your Kitchen

11 Easy Dinner Recipes for When It's Been a Loooong Week

The 15 Best Pasta Salad Recipes to Make All Summer Long
Continue After Advertisement

6 Reviews

Write a Review
CRussell September 3, 2012
That's wonderful, and you are very welcome!!
teamgraham September 3, 2012
Wow!! The spice blend in this hummus recipe was incredible. I've been searching for years for a go-to hummus recipe and I think I"ve found it. I didn't include the red pepper as I didn't have any on hand, and added about 3-4 tbsp of chickpea water from the can. I used table salt instead of kosher. Both my wife and me are overly impressed. Thank you!!
Ghazzzit April 2, 2012
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!
CRussell March 28, 2011
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!
Table9 March 28, 2011
I have this posted to my fridge instead of in my recipe books, because I use it so much and my beau requests it so much! Thanks for posting.
Sagegreen August 28, 2010
Love making this. Your spicing is great!