This Roasted Red Pepper Hummus is so flavorful, creamy and delicious! And making it is such a breeze that it’ll have you wondering why you ever bought that store-bought hummus.
Preparing it yourself also insures that there are no added preservatives or unwanted chemicals in your food.
Hummus is not only delicious, it is actually healthy too! It contains:
- Protein and Fiber to help keep you satiated.
- Extra virgin olive oil for heart health and antioxidants
- Tahini (sesame seed paste) contains antioxidants, healthy fats and anti-inflammatory compounds.
- Lemon Juice also contains antioxidants as well as Vitamin C.
- Garlic helps detoxify the liver, boost the immune system, helps lower blood pressure and cholesterol, contains antioxidants and of course it makes everything taste better!
Uses for Roasted Red Pepper Hummus:
- Dip for vegetables (raw, grilled or roasted), pita chips, chips (veggie, sweet potato, potato, etc.), apples
- Salad dressing for green salad or pasta salad. Thin it out with a little more water or some coconut water.
- Pasta sauce: Add it to a skillet and toss with pasta for a creamy sauce. If it’s too thick, thin it down with a bit of broth. Veggie broth for a yummy vegan pasta!
- Sandwiches and wraps: spread on bread or tortillas for a delicious alternative to mayonnaise.
- Pizza: Use as a sauce on pizza or flatbread.
- Soups and sauces: use as an alternative way to thicken soups or as a sauce for chicken.
- Marinade: use as a marinade for chicken or lamb
How to make Hummus:
The biggest key to making a smooth and creamy hummus is to use a high quality blender with a puree setting. Such as a Vitamix or a Ninja Professional.
A good quality food processor will work too but I have found that my Vitamix gets it extra smooth. All you have to do is place all of the ingredients in the blender and go! Scraping down the sides occasionally with a rubber spatula.
Once the hummus is the correct consistency then scrape it out into a bowl, drizzle with the remaining olive oil (to prevent a crust from forming), cover and chill for a couple of hours to allow flavors to marry.
When ready to serve, give it a good stir to blend. Top with your favorite herbs for garnish and a small drizzle of olive oil. Yum!
- 15 ounce can garbanzo beans drained and rinsed
- 2 tablespoons tahini sesame seed paste
- 2 tablespoons minced roasted red peppers
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon minced garlic 3-4 cloves of garlic
- 1 teaspoon Za’atar seasoning
- ¼ teaspoon kosher salt
- ¼ cup plus 2 Tablespoons water
- 2 teaspoons extra virgin olive oil reserve for top
- Place all ingredients (except the last) in high powered blender or food processor. Blend until smooth and creamy, scraping sides of blender occasionally.
- Transfer to airtight container. Drizzle with about 2 teaspoons of extra virgin olive oil. This will prevent dry film from forming. Cover and refrigerate for a couple of hours. When ready to serve, stir well to combine. Enjoy!