Sunday, June 26, 2011

Roasted Red Pepper Hummus

I know it sounds like it would be a lot of time and effort, but roasting your own red peppers is super easy and takes no time at all! Sure you can buy roasted red peppers in a jar from the grocery store, but why not take advantage of all the fresh produce of the summer and just do it yourself? It is really worth taking a small amount of time to do because the peppers give this hummus a smokey, sweet flavour that is irresistible. It's the perfect dip for veggies, crackers, or chips, and is also delicious as a spread on wraps, pitas, and sandwiches. I think I may like it even more than regular garlic hummus!


1 large clove garlic, minced
1 19 oz. can (2 cups) chickpeas, drained and rinsed
1 Tbsp. tahini (sesame seed paste) - If you don't have tahini then you can substitute it with 1 Tbsp. olive oil, but I would recommend using tahini because it gives the hummus such a great flavour!
1 Tbsp. olive oil
1/3 cup lemon juice
2 roasted red peppers (1 heaping cup)
1/4 tsp. kosher salt
Pinch of black pepper


Begin by making your two roasted red peppers. Wash the peppers and pat them dry, then place them on a baking sheet. Broil on high for 10-20 minutes, turning the peppers frequently until the skins have turned black and blistery. Watch them very carefully so that you get an even charring on the skin. 

Remove the peppers from the oven and place them in an airtight container or a plastic bag to steam for 10-15 minutes. This will make the removal of the outside skin very easy.

After they have been steamed, remove the skin from the peppers by gently rubbing your fingers over the surface over the surface. Cut the pepper in half and remove the stem and seeds. Slice into strips and set aside.

Place the garlic, chickpeas, tahini, olive oil, lemon juice, roasted red peppers, salt, and pepper in the bowl of food processor. Process on high until the mixture is smooth. Transfer to a bowl and serve with fresh veggies, pita chips, or in a wrap. Store in an airtight container in the refrigerator.

*Recipe by Brooke McMillan

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