Add rich, roasted peppers and chili flakes to your standard hummus for great new color and a delicious tasting appetizer.
By Gin Butters
Hummus is the perfect party food. Everyone loves it and you can dip almost anything in it. And if it’s this savory roasted red pepper hummus with adorable mini peppers to dip, you’d better grab a drink and a silly hat ’cause the party’s already started.
It’s also vegan and gluten free, so everyone can enjoy. This is a variation on my roasted garlic hummus, also super easy and delicious, replacing half the garlic with peppers. The garlic flavor in this version is very mild, kind of a nice background nuance that goes great with the peppers. The roasted garlic makes the hummus thick, creamy and totally craveable – without tahini! So if you don’t want to spend a ton of money on a tub of tahini just to make hummus, don’t. Make this hummus instead.
- 3 cups cooked chickpeas (equals 1 cup dried or about 2 15 oz. cans, rinsed and drained)
- ⅓ c water
- 2 heads roasted garlic (here's how to roast garlic the easy way)
- 2 medium red bell peppers, roasted and seeded (here are some great methods, and if you skip steaming and peeling I won't tell)
- about 2 Tbs olive oil for roasting the garlic and peppers
- 4 Tbs lemon juice
- ½ tsp salt
- ½ tsp cumin
- ¼ - ½ tsp red pepper flakes (use more if you're spicy), plus a pinch for garnish
- a scant ¼ tsp smoked paprika
- Put the chickpeas in a food processor and process until they're a paste. Add the water and process until smooth.
- Add the remaining ingredients one at a time, processing after each addition. Continue processing until everything's well blended and smooth. If the hummus seems too thick, add more water a few tablespoons at a time until it's the right consistency.
Gin's a crazy food romantic who's head over heels for big flavors and fresh, healthy ingredients. She's extra-inspired by Indian, Mexican and Indonesian cooking, and will put peanut butter on just about anything.