There are as many recipes for hummus as there are ways to spell it, and it’s presence in shops everywhere is now the norm. Being über healthy, easy to make and excellent to have stashed in the fridge, I keep tinkering with the recipe. Go figure~ This very tasty version uses canned chickpeas & roasted red peppers, adding even more nutrition and flavour!
I’ve also seen how many of the pros make it, in cookbooks and on TV, and here’s my latest version. Every time I make hummus, I’m back in culinary school, some, ahem… years ago. Tahini paste, made from ground sesame seeds and a usual suspect in hummus, and was nowhere to be found where I was living in Ottawa. I used peanut butter then – and still do. How positively validating for me now, all these years later, to find recipes from the biggies like Jamie Oliver using, you guessed it – peanut butter!
Easily done in a food processor you could also use a potato masher – but be prepared to also use some muscle. Consistency is a matter of preference; some like it smooth while some prefer it with more texture. I’m in the latter camp.
Whatever you do, go easy on the raw garlic! Unless of course you’re the only one eating it, and don’t mind it seeping out of your pores the next day. Remember, too much raw garlic can be overpowering, and you really do want to taste the other ingredients.
Hummus is fabulous served on its own as an appetizer, with bread, crackers, raw veggies, etc. It’s equally delicious as a spread in sandwiches, especially vegetarian ones. It’s also fantastic as part of an antipasto board, as pictured here; this was actually served as a light & very interesting lunch!
ps if you’re not a fan of or can’t eat bell peppers, just leave them out.
Do you have a favourite hummus recipe or ingredient? Be sure to tell us about it in a comment~
Roasted Red Pepper Hummus
Everybody's favourite, easy-to-make dip with even more flavour & nutrition, this recipe includes roasted red bell peppers; purchase or see below for how to make your own.
- 1 19 oz can chickpeas drained & rinsed
- 1 clove garlic
- 1/2 cup, approx. roasted red bell pepper cut into strips/pieces (see below for how to)
- 1/4 cup peanut butter or tahini paste
- 1/2 lemon, juiced more to taste
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
With the motor of the food processor running, drop in the garlic to mince.
Add all remaining ingredients, and pulse to desired consistency; it’s nice to leave some texture in the dip, or make it smooth if you prefer.
If you find it too thick and it’s not mixing well, add a teaspoon or so of water and continue to pulse, adding more water as needed. Taste for seasoning; more lemon juice, salt, pepper, etc.
Let sit for at least 30 minutes, for the flavours to meld.
Stored covered in the fridge, will keep for several days - if it lasts that long.
To roast red bell peppers:
Quarter, seed, place on foil lined baking sheet and drizzle with a tiny bit of olive oil - the flatter they are the faster they'll cook. Roast at 400°F for 20 - 30 minutes until blackened. Let cool and peel skins off.
1/2 pepper is enough for this recipe - save the remaining for sandwiches, pizza, salad, etc.
- note: if you're a big fan, roast more than 1 at a time!
- roasted red peppers can be bought in most groceries
- if you can't eat bell peppers leave them out - it'll still be delicious