Roasted Red Pepper Hummus is my snack right now. I love the sweetness of the peppers with all that creamy savory hummus goodness. It’s fabulous with fresh veggies, but let’s be honest, I love it best with homemade pita chips or even just tortilla chips. I’ve even been using it as a mayo of sorts in my sandwiches.
I would spend tons of money on hummus every month if our grocery store carried it. I love it! Sabra’s Roasted Pine Nut is my all-time favorite and I just tried the hummus quartet from Trader Joe’s and it was great too. But because our little store doesn’t carry hummus and my budget doesn’t include a hummus category of its own, I’ve gotten pretty good at making my own. It’s cheaper and just as tasty. Plus, you have the option to customize it! I like my hummus fairly spicy, heavy on the lemon, and light on the parsley. I can make it to taste and so can you! Really, it’s such a fun dip to play with.
The red peppers make this roasted red pepper hummus beautiful and give it just the right amount of sweet. This is my kids favorite hummus too because it’s light on garlic while still being really flavorful. Healthy fiber, fat, and some carbs… it’s the perfect dip if you ask me. Enjoy!
If you try this roasted red pepper hummus, let me know what you think! Leave a comment, pin it, and don’t forget to tag a picture #blessthismesseat on Instagram. I love to see your kitchen skills in action!
Roasted Red Pepper Hummus
- 1 can chickpeas or garbanzo beans (15 ounce)
- 1/3 cup tahini
- 1/4 cup fresh chopped parsley
- 1 jar roasted red peppers, drained (12 ounce jar)
- 1 tablespoon cumin
- pinch cayenne pepper (or more to taste)
- lemon juice from 1/2 a lemon (about 2 tablespoons)
- 1 small clove fresh garlic, minced
- Salt and pepper, to taste
- 1/4-1/2 c. olive oil
- In the bowl of a food processor add all of the ingredients chick peas through garlic. Process until pretty smooth, about a minute. With the food processor running drizzle in the olive oil until the texture of the hummus is smooth and creamy. The amount of olive oil you use will be determined by your desired end texture. I like my hummus pretty smooth and use the full 1/2 cup most of the time. Continue to let the food processor run for about a minute to whip and cream the hummus well.
- Serve right away and store any leftovers covered in the fridge for up to a week.
I bought this KitchenAid 13-Cup Food Processor a few years ago when it was on sale (and it is today!) and I use it all the time. It is HUGE! I make big batches of my blender salsa in it and it can even make pizza dough and dough for shortbread cookies. I love it and it was well worth the investment. I also like the grating feature. I use it a lot when it’s canning season and I’m making salsa, kraut, and my sweet and spicy relish. I highly recommend a big ol’ food processor if you are going to get one. I also love it to make my healthy black bean dip. Bigger is better when it comes to food processors, if you ask me.
This week has been crazy busy, with everything from making 6 dozen cupcakes and a wedding cake for a friend and lots of church meetings to birthday parties and family coming to visit. I’m looking forward to a slower weekend! Do you have any plans?
Thanks so much for being here and enjoy!