Roasted Red Pepper Hummus
This roasted red pepper hummus offers a different take on one of our favorite spreads. Generally speaking, hummus is one of the easiest foods to prepare. You simply blend everything together and it’s ready. But it’s this type of food that particularly compels me to experiment, bringing out a rainbow of flavors through unusual ingredients and a different method of preparation. The result is a delicious recipe that you are going to love.
Hummus is a puree with a creamy texture. It’s a tasty, healthy spread for sandwiches, salads and wraps. You can also serve it with veggies, chips, or warm pita bread. As I mentioned before, it’s surprisingly easy to make.
Over time, I’ve tried my fair share of hummus variations. I wanted to create a version that was as flavorful as it was colorful. I’m very happy to share this recipe with you all as it took many hours and failures throughout the years to finally arrive at this amazing recipe.
We are first going to roast a red bell pepper with garlic. We’ll then blend all the ingredients together. The unique wrinkle with this recipe is that it uses kidney beans instead of chickpeas. However, it also works with chickpeas if that is your preference. I’ve adjusted this recipe many times, fine-tuning it with each new batch. Eventually I hit upon the perfect balance of ingredients. It tastes delicious without a doubt! You’ll be amazed how much better this freshly made hummus tastes compared to the store bought versions.
I encourage you to share your experience in the comments below if you tried this Roasted Red Pepper Hummus recipe or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!
Roasted Red Pepper Hummus
Ingredients
Roasting
- 1 Red Bell Pepper roughly chopped
- 4 cloves Garlic with skin
- drizzle Olive Oil
Blending
- 1 cup Kidney Beans
- ½ tsp Salt
- ¼ tsp Black Pepper
- ½ tsp Cumin Powder
- 2 tsp Lime Juice
- 2 tbsp Tahini
Garnish
- drizzle Olive Oil
- sprinkle Smoked Paprika
- Fresh Parsley
Instructions
- Preheat the oven to 400F.
- Place red bell pepper on a sheet pan along with garlic cloves and drizzle olive oil on top. Make sure all areas are covered with oil.
- Bake for 25 minutes, then remove from the oven and let cool down for a few minutes before removing skins from garlic cloves.
- In a food processor add the roasted bell pepper and garlic along with kidney beans, salt, black pepper, cumin powder, lime juice and tahini and blend until smooth. Add olive oil or water as needed.
- Refrigerate for at least an hour to let it cool down. Stir a little to fluff it up, then top with garnishes and serve chilled with warm pita bread or store bought pita chips and/or best falafels.