I’m a big fan of hummus that every time I try a new Hummus recipe. It’s a dish I could eat all day long… I like spreads and I find Hummus just perfect to spread over a toast or any type of crackers.
It is so easy to make, healthy, and delicious. Besides all this, it’s very economical to do it yourself!
The Hummus recipe I’m sharing today is a Hummus I flavored with roasted red peppers and garlic and it was really good!
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Hummus: an authentic Middle Eastern dish
The word “hummus” comes from Arabic and means “Chickpeas“. It is also sometimes written hommos, hummus, hummus, or even oumos.
It is one of the popular Eastern dishes that most often accompany appetizers or raw vegetables.
Main ingredients for this vegan hummus recipe
This hummus recipe is made with many anti-inflammatory foods that are rich in vitamins and minerals and extremely beneficial for health:
Sesame: Tahini is a cream made of blended sesame seed and any neutral oil (I used sesame oil). Sesame provides Methionine, one of the amino acids essential for our health. It is also known as a great source of fibers and fat.
Garlic: It is a must ingredient for Hummus. Garlic is known for its nutritious values, especially in boosting the immune system.
Chickpeas: High in protein, chickpeas are an excellent replacement for animal-based proteins. They are also a great source of vitamins and fiber. Most importantly, they are so tasty!
Red bell peppers: It is not a mandatory ingredient in the classic hummus recipe, but combined with roasted garlic, it gives a strong and tasty flavor to the hummus. They are also rich in Vitamin C.
Roasted Red Pepper Hummus Recipe
Ingredients
- 250 g Cooked chickpeas
- 2 whole red bell peppers
- 3 cloves of garlic
- Juice of one whole lime (You can use also lemon juice)
- 2 tbsp extra virgin olive oil
- 2 tbsp tahini
- 2 tbsp water (or the chickpeas cooking juice)
- 1 1/2 teaspoon paprika
- salt to taste
Instructions
Roasted red pepper and garlic
- Cut the red peppers into quarters and seed them.Place them on a baking sheet and drizzle with a tablespoon of olive oil (make sure there is enough olive oil all over the peppers)
- Cut the garlic into half pieces, drizzle them with olive oil and wrap them in foil paper and add them next to the peppers.
- Bake everything in a preheated oven to 200 on the upper level of the oven. Turn the pepper regularly until they are perfectly roasted (Remember to watch the cooking so that the peppers do not turn black)
- When cooked, let them cool before peeling the peppers and removing the excessively black parts. Peel the garlic too and keep everything aside.
Prepare the hummus
- Put the drained chickpeas in your food processor (or blender). Add the tahini, the strips of red pepper, the roasted garlic, olive oil, lime juice, paprika, and salt.
- Blend for a good 5 minutes (or more) until you get a creamy texture.
- If you are not satisfied with the consistency of your hummus, you can add gradually some water (1 tbsp) (or a little more olive oil, or a bit of the water where you have cooked the chickpeas) to give it a very creamy consistency.
- Pour the hummus into the dish of your choice and refrigerate until ready to serve.
Some secrets of a successful Hummus recipe
- If you do not prefer to roast your peppers yourself, consider using roasted bell peppers jars you can get in most stores.
- TIP: To peel the pepper easily, enclose them in a plastic bag. When they cool, they will be easy to peel.
- Warning: I have used the juice of one lime. The quantity obviously depends on the size of your lime/lemon and the juice it contains and the degree of acidity you prefer. Depending on your tastes, you can add more or less.
- It is recommended to remove the skin of the chickpeas since it gives the hummus a harsh taste. I know it is tedious work, but it is rewarded by the perfect flavor of the hummus. Many times when I’m in a hurry I skip this step 😉
Serve your vegan Hummus!
When serving the hummus you can sprinkle it with a drizzle of olive oil and a bunch of roasted red bell peppers and garlic, then top it with any seeds of choice: pumpkin seeds, sesame, etc. The sky is the limit.
Serve it with small slices of toast rubbed with garlic, with a Moroccan Pita Bread, crackers, or more traditionally with Lebanese bread.
Enjoy my dears!
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2 thoughts on “Roasted Red Peppers Hummus Recipe”
I like hummus a lot. But I never made it with bell pepper. I imagine it must be great, so I will try it for sure! Thanks a lot for the idea!
I’m glad you like the idea. It’s really an amazing mix, my favorite so far 😉
Let me know please if you try it