Hummus has become one of my favorite snacks because it’s much healthier than regular store bought dips and I can make a ton of it at a fraction of the cost! This zesty roasted red pepper hummus is definitely one of the best I’ve made so far! It has just the right amount of spice for even the mildest of taste buds to enjoy and great natural flavor from a fresh roasted pepper!
1 red bell pepper – halved, stem and seeds removed
Two 15 oz cans of chickpeas (garbanzo beans)
2 garlic cloves
½ tsp cumin
½ tsp chili powder
½ tsp cayenne pepper
¼ tsp salt
Juice from half a lemon
½ cup olive oil
Pita bread/pita chips or fresh vegetables
Preheat the oven to 450 degrees F and line a baking sheet with foil. Cut the bell pepper in half and remove stem, seeds, and membrane. Place the pepper (inside facing down) on the prepared baking sheet.
Turn oven to broil setting and place baking sheet on the top shelf in the oven. Broil for 15-20 minutes or until most of the outer layer of skin on the pepper has blackened.
Place peppers in a zip-lock bag and seal shut. Set aside to cool for 20 minutes. Remove peppers from the bag and pinch the outer blackened skin to start peeling it off. Remove all of the outer skin. Cut into small chunks and set aside.
For extra smooth hummus, remove the skin from the garbanzo beans before processing. (1.) Just pinch the bean between your thumb and index finger and (2.) the casing should slide right off. (3.) Set the beans in a separate bowl and (4.) discard the skins. It takes maybe 20-30 minutes, but the extra work pays off for amazingly smooth restaurant style hummus!
(1.) Place garlic in the food processor and process until minced. Add chickpeas, cumin, chili powder, cayenne pepper, salt, and lemon juice and process into a puree. (2.) Scrape down the sides and puree for another 10 seconds. (3.) With the food processor running, slowly pour olive oil down the feed tube. Process for a few minutes or until mixture thickens. (4.) Add roasted red pepper chunks and puree another 10-15 seconds.
Serve right away or store in an airtight container and refrigerate. Bring hummus back to room temperature before serving.