Roasted Red Pepper Hummus
I am obsessed with hummus and have been basically since I ever tried it years and years ago. Since I first tried hummus, my taste for it has changed. This is probably due to the better quality hummus’s that are now available on the market and since making it on my own at home.
Homemade hummus is not only very easy but way better (and healthier) than any hummus out there in stores. It’s fresher and more flavorful. Plus, if you use chickpeas made from scratch your hummus will be even better!
This is one of my go to hummus recipes. I love a simple hummus that’s made in minutes without roasted veggies, but I love this one even more.
What you need:
1 roasted red bell pepper (jarred or see notes for fresh)
3 cloves of roasted garlic (see notes)
A few pinches of salt
The juice from a juicy lemon
1/4 tsp ground cumin
1 1/2 tbsp olive oil
1/4-1/3 cup water
1 15 oz can garbanzo beans drained and rinsed
Directions:
Add all ingredients to a high speed blender or food processor, beginning with the smaller amount of water. Blend until smooth. Gradually add water as needed to thin. Store in a glass airtight container for up to 5 days.
How to use:
As a spread on toast, sandwiches and wraps
Add to bowls and salads for a creamy protein rich topping
Pitas! I love this with falafel
A dip with sliced veggies and crackers
Notes:
If you prefer to use fresh bell peppers over jarred just add a deseeded bell pepper to a parchment paper lined baking tray with a drizzle of oil and salt. Roast in the oven at 400 for about 15-20 minutes or until the skin begins to separate from the pepper. Remove from the oven and let cool before removing the skins. Once the skins are removed they are ready to blend. I recommend adding the garlic cloves with skins on to the baking tray to bake with the bell peppers. Roast them for 10-15 minutes before removing from the heat. They should be soft and mushy. Wait till they are cool enough to handle and remove the peel before adding to the blender.
Roasting your garlic and peppers takes extra time but it is worth it. I also recommend trying chickpeas from scratch if possible. This method creates the absolute best tasting creamy hummus. Trust me!
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