Roasted Red Pepper Hummus

The smoothest Roasted Red Pepper Hummus you will ever eat!

Roasted Red Pepper Hummus

Did y’all check out some of the tasty pepper recipes from my Cheesy Pumpkin Quinoa Stuffed Peppers last week? No? What are you waiting for? There are some winners fo sho. Sorry I said fo sho. This week, I am back with the smoothest hummus ever- and it’s quick and easy too! You’ll never buy hummus again! Thanks to some fun tricks from Chefs Yotam Ottolenghi and Sami Tamimi. It’s worth the effort to use the dried chickpeas and roast your own peppers.

Pepper Party

#Pepperparty week is sponsored by Divemax. The growers of Divemex specialize in greenhouse grown peppers in state of the art facilities that facilitate the production of the highest quality peppers in some of the safest facilities anywhere.  But most importantly, as a Fair Trade Certified company, they have an unwavering commitment to social responsibility that includes support for families of their workers, health care for all employees and a child-free environment. Neat! Make sure to follow then on Facebook!

To make the best hummus ever, we dried chickpeas and pre cook them in baking soda to break them down!  The night before, put the 1/2 cup chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight. The next day, drain the chickpeas. Put them in a medium saucepan with baking soda and cook for three minutes, stirring constantly. Add water and bring to a boil. Skim off any foam, and cook for 20-40 minutes until they are very tender but not total mush.

Roasted Red Pepper Hummus

Then, roast the peppers. Place an oven rack so it is close to the broiler and then turn the broiler on. Slice the peppers into four pieces to remove the core. Put pepper slices skin side up on a foil lined baking sheet. Broil for 5-10 minutes until peppers are well charred.

Roasted Red Pepper Hummus

Put the peppers in a resealable plastic bag, close, and let cool. Then carefully peel the skin off the peppers, throw away, and rough chop the roasted peppers. Reserve some for garnish. Look you made your own roasted red peppers!

roasted red pepper hummus

Drain the chickpeas and put them in a food processor and puree. Then add the roasted red peppers, lemon juice, tahini, garlic, olive oil, water and cumin and puree.

Roasted Red Pepper Hummus

Adjust with salt and pepper, let rest for 30 minutes, garnish with olive oil and roasted red peppers and eat!

Roasted Red Pepper Hummus

Don’t forget to check out these other pepper recipes!

Stuffed Bell Peppers with Chicken and Cheddar by Cook the Story
Roasted Red Pepper Hummus by What Jew Wanna Eat
Curried Cashew Pepper Patties {gluten free} by Chocolate & Carrots
Roasted Red Pepper and Onion Dip by Juanita’s Cocina
Sweet Pepper-Masa Cake by Culinary Adventures with Camilla
Breakfast Casserole by Mother Thyme
Onions and Peppers Naan Pizzas by poet in the pantry
Steak Fajitas with Drunken Peppers by Cravings of a Lunatic
Chile-Red Pepper & Ginger Soy Beef Lettuce Cups by White Lights on Wednesday
Moroccan Style Stuffed Peppers by Frugal Antics of a Harried Homemaker
Souffleed Green Peppers by Jane’s Adventures in Dinner
Cheesy Polenta Stuffed Peppers by Cooking In Stilettos
Homemade Sofrito by Food Snob 2.0
Roasted Red Pepper Cheesy Corn Cakes from It’s Yummi!
Spinach, Pepper, Mushroom and Tomato Frittata by Take A Bite Out of Boca
Roasted Red Pepper Bisque by Quarter Life (Crisis) Cuisine
Mini Asian Vegetable Pizzas by Mom’s Test Kitchen
Blue Cheese Pepper Poppers by {i love} my disorganized life
Goat Cheese with Bell Pepper Spread by The Redhead Baker
Sweet and Sour Chicken and Bell Peppers by Daily Dish Recipes

Roasted Red Pepper Hummus #PepperParty (Giveaway Post!)
 
This roasted red pepper hummus is the smoothest hummus you'll every try!
Author:
Recipe type: Appetizer
Cuisine: Israeli
Serves: 4
Ingredients
  • ½ cup dried chickpeas, pickled through and washed well
  • ½ teaspoon baking soda
  • 3 cups water
  • 2 whole red bell peppers
  • 1 lemon, juiced
  • ¼ cup tahini
  • 1 clove garlic, minced
  • ½ teaspoon cumin
  • 4 tablespoons extra virgin olive oil, plus more for garnish
  • 3 tablespoons ice cold water
  • Salt and pepper to taste
Instructions
  1. The night before, put the ½ cup chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight.
  2. The next day, drain the chickpeas. Put them in a medium saucepan with baking soda and cook for three minutes, stirring constantly. Add water and bring to a boil. Skim off any foam, and cook for 20-40 minutes until they are very tender but not total mush.
  3. Then, roast the peppers. Place an oven rack so it is close to the broiler and then turn the broiler on. Slice the peppers into four pieces to remove the core. Put pepper slices skin side up on a foil lined baking sheet. Broil for 5-10 minutes until peppers are well charred.
  4. Put the peppers in a resealable plastic bag, close, and let cool. Then carefully peel the skin off the peppers, throw away, and rough chop the roasted peppers. Make sure to save some for garnish. Look you made your own roasted red peppers!
  5. Drain the chickpeas and put them in a food processor and puree. Then add the lemon juice, tahini, garlic, cumin, olive oil, and water and puree.
  6. Season with salt and pepper to taste, let sit for 30 minutes, garnish with more olive oil and peppers and eat!

Win a Wusthof Classic 8” Chef’s Knife – $190 Value– from Divemex by filling out the Rafflecopter below!

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Comments

  1. says

    Those peppers roasted on your grill look so freaking delicious, Noticed the chefs you mentioned…is this recipe from their cookbook Jerusalem?? I have it, but have not made anything from it yet….I know, I’m a horrible human being. I have to get to it soon!

  2. says

    I have never heard of cooking up chickpeas with baking soda. I love reading other food blogs, because I learn so much!! Your hummus looks fabulous. I am a huge fan of red pepper hummus.

  3. Christina says

    The baking soda thing is very clever. I looooove smooth Sabra-type hummus so right now I always peel all my chickpeas. Admittedly it doesn’t take too much time, but every 10 chickpeas or so one gets away from me and flies across the room. Baking soda added to cooking water sounds far less messy/likely to hit somebody in the eye..

  4. Monique says

    Stunning color! I have always used jarred roasted peppers for my hummus but my color is never as vibrant as yours. Love it.
    Also, isnt red pepper hummus the absolute best? I once made a garlicky hummus that i loved to bits and once I made red pepper hummus, the garlic one was never as good.
    Love it!

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