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4 April, 2018

Roasted Red Pepper Hummus

Posted in : cheap, chickpeas, dip, easy, food, healthy, hummus, peppers, quick, recipe, snack, turmeric on by : Jeanette Rueb Tags: , , , , , , , ,

As delicious as my spicy hummus is, sometimes I need to mix things up a bit. Back when I used to buy hummus, I used to love the roasted red pepper kind. I also really liked olive tapenade hummus, though it was almost impossible to find, which is why I have to figure out my own recipe for it (so stay tuned for that and for other flavors of hummus). My favorite thing about this particular flavor is that it goes well on so many things. I love it on turkey sandwiches, pretzels, and sometimes even on bagels. The smoky flavors of the paprika really lend an awesome level of savory to the flavor of this particular recipe. That smokiness is why I think I prefer my recipe over my previous favorite roasted red pepper hummus, Sabra brand. Theirs is yummy and sweet, but this one has a deeper flavor that I just love.

Something else wonderful about making your own hummus is that, depending on where you shop and what you put in it, your hummus can be as cheap or as expensive as you want it to be. I can make almost two cups of hummus (about as much as a family sized container of Sabra holds, if memory serves) for less than a dollar (chickpeas are about 58 cents a can, and then add onto that however much the other ingredients cost, most of which I have at home already). Compare that to the roughly $7 a large tub of hummus costs at the store and it really is a steal!

Ingredients
15 oz Garbanzo beans
1 1/2 tbsp Tahini
1 small Lemon, juiced
3 cloves Garlic, minced
1 tsp Red wine vinegar
1/2 cup Roasted red pepper
Bean water (as needed)
1/8 tsp Turmeric
1/4 tsp Smoked paprika
Salt & Pepper to taste (start with 1/4 tsp each)

Toss all ingredients before the bean water into the food processor and blend, adding the water until you reach the desired consistency. Add in the spices and blend until everything is combined. Scrape the hummus into an airtight container, tap the bottom against the counter to flatten the top (it prevents puddling and drying out), seal it up, and store it in the fridge. If you can, let the hummus sit in the fridge for at least a day before dipping into it. It gives the flavors a chance to mingle and mix in the best way, and it gives the spices a chance to really come out in the flavor. When it’s ready though, spread the hummus on sandwiches, crackers, or anything else you like, and enjoy!

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