Roasted Red Pepper Hummus

If you’ve been following along in my Instagram Stories, you’ll know that I’ve been growing several (no less than 20 actually!!) heirloom pepper varieties this season in my home garden. Over the last 10 days, every pepper variety is ripe and ready for harvest. What better way to make use of these glorious, sweet, voluptuous peppers than to make a homemade roasted red pepper hummus?!

Homemade hummus is actually very simple and can be prepared in 5 minutes if you are in a real hurry. However, speedy hummus can leave a little lacking in the texture and flavor department. In order to overcome some of those hummus pitfalls, you may think your only option is to start with dried garbanzo beans – BUT THAT TROUBLESOME TASK ISN’T NECESSARY!

I've got 2 tips and 1 well-handled ingredient add-in that will ensure perfect, creamy, crave-worthy hummus every.single.time!!

Roasted Red Pepper Hummus Ingredients ::

Let’s start with ingredients you’ll need to have on the ready :

• canned garbanzo beans
• tahini paste
• olive oil
• water or reserved garbanzo bean liquid
• fresh squeezed lemon juice
• roasted red peppers
• sea salt

With so few ingredients, it’s good to be thoughtful about every ingredient that’s part of this hummus recipe. Start off by choosing the best canned garbanzo beans you can find. I prefer organic beans that are packed in water + sea salt.

Roast Your Own Peppers ::

Last, if you have access to fresh sweet peppers, go ahead and roast them yourself. There’s really nothing like the flavor of freshly roasted sweet peppers and roasting is so, so easy!

Simply arrange peppers on a sheet pan and place into a 400° oven for 20 minutes, rotating the peppers halfway through the roasting time. Then allow them to cool, peel, remove seeds and stems and add them to your food processor!

Make Hummus Like a Pro ::

Now for my two tips that promise perfect hummus.

• Remove the skins from the garbanzo beans. Now before you unfollow me, hear me out. Those skins add a flavor and texture that’s subtle but unpleasant AND the skins are partly responsible for a grainy-textured hummus. Also, this process is a little satisfying from an OCD point of view (think popping bubble wrap!)
• Rinse the beans and place in a saucepan with water, boil for 20 minutes to tenderize. This step is clutch – even if you ignore my first tip, don’t skimp on this one. It’s crazy what a difference this extra step makes! Super creamy and the absence of that notorious canned flavor!!

Roasted Red Pepper Hummus

• 2 15 oz cans garbanzo beans* (I prefer organic, packed in water with sea salt
• 1/2 c cooking liquid or reserved canned garbanzo bean liquid*
• 1/2 c tahini paste (look for a type that’s made with roasted sesame seeds & no salt added)
• 1/2 c roasted red peppers, de-seeded (either homemade from instructions above or store-bought)
• 1/3 c olive oil, more for garnish
• 2 T fresh squeezed lemon juice
• 1 t sea salt, more to taste

Remove skins from garbanzo beans (this is an optional step that helps produce a creamy hummus). Place beans in a sauce pan, cover with water and boil for 20 minutes over medium/medium-high flame (make sure the water doesn’t evaporate).

Reserve 1 c cooking liquid (or use canned liquid)*.

Place garbanzo beans, peppers, 1/2 c cooking liquid, 1/3 c olive oil and lemon juice into the bowl of a food processor or blender. Save 1 T chopped peppers for garnish.

Add additional cooking liquid to reach your preferred thickness (I added 1/2 c). Pulse to reach desired consistency.

Add additional salt to taste.

Serve in a large bowl, top with 1 T chopped roasted red peppers and a drizzle of olive oil.

Serve with crackers, pita chips and fresh veggies.

*reserve canned liquid or cooking water will work.