Roasted Red Pepper Hummus Recipe

Chickpeas: These are the base of the hummus, providing a creamy texture and a mild, nutty flavor.

Roasted red bell peppers: These add a smoky, sweet flavor that elevates the hummus.

Tahini: A sesame seed paste that adds a rich, nutty flavor and creamy texture.

Garlic: Adds a pungent, savory depth to the hummus.

Lemon juice: Provides a bright, tangy flavor that balances the richness of the tahini and chickpeas.

Olive oil: Adds a smooth, rich texture and enhances the flavor of the hummus.

Cumin: Adds a warm, earthy flavor that complements the other ingredients.

Salt: Enhances the overall flavor of the hummus.

Black pepper: Adds a hint of spice and balances the flavors.

When roasting red bell peppers, place them directly on a baking sheet and turn them occasionally to ensure they char evenly on all sides. Once roasted, transfer the peppers to a bowl and cover with plastic wrap. Let them steam for about 10 minutes; this makes peeling the skin off much easier.

• chickpeas - Substitute with white beans: White beans have a similar creamy texture and mild flavor, making them a good alternative.

• roasted red bell peppers - Substitute with sun-dried tomatoes: Sun-dried tomatoes provide a rich, tangy flavor that complements the hummus well.

• tahini - Substitute with peanut butter: Peanut butter offers a similar creamy consistency and nutty flavor, though it will add a slightly different taste.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlicky flavor, though it is less pungent.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a similar texture and mild flavor, making it a good alternative.

• cumin - Substitute with ground coriander: Ground coriander has a warm, slightly citrusy flavor that can replace the earthiness of cumin.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar spiciness but with a slightly different flavor profile.

• Allow the hummus to cool to room temperature before storing.
• Transfer the hummus to an airtight container. For best results, use a container that minimizes air space to prevent oxidation.
• Store the hummus in the refrigerator for up to 5-7 days. Ensure the lid is tightly sealed to maintain freshness.
• To freeze, place the hummus in a freezer-safe container. Leave some space at the top as the hummus may expand slightly when frozen.
• Label the container with the date to keep track of its storage time. Hummus can be frozen for up to 3 months.
• When ready to use, thaw the hummus in the refrigerator overnight. Stir well before serving to restore its creamy texture.
• For a quick thaw, place the container in a bowl of cold water. Change the water every 30 minutes until the hummus is thawed.
• If the hummus appears too thick after thawing, add a small amount of olive oil or lemon juice and stir until smooth.
• Avoid refreezing hummus once it has been thawed to maintain its quality and flavor.

• Microwave Method:

  1. Transfer the roasted red pepper hummus to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 30 seconds if needed.

• Stovetop Method:

  1. Place the hummus in a small saucepan.
  2. Add a splash of olive oil or a bit of water to maintain the creamy texture.
  3. Warm over low heat, stirring frequently to prevent sticking and ensure even heating.
  4. Heat until the hummus is warmed through, usually about 5-7 minutes.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the hummus in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat for about 10-15 minutes, stirring halfway through to ensure even warming.

• Double Boiler Method:

  1. Fill a pot with a couple of inches of water and bring it to a simmer.
  2. Place a heatproof bowl with the hummus over the simmering water, ensuring the bottom of the bowl does not touch the water.
  3. Stir the hummus occasionally until it is warmed through, usually about 5-10 minutes.

• Toaster Oven Method:

  1. Preheat the toaster oven to 350°F (175°C).
  2. Place the hummus in a small, oven-safe dish.
  3. Cover the dish with aluminum foil.
  4. Heat for about 10 minutes, stirring halfway through to ensure even warming.

• Room Temperature Method:

  1. Remove the hummus from the refrigerator.
  2. Let it sit at room temperature for about 30 minutes to an hour.
  3. Stir well before serving to ensure an even consistency.

• Oven: Used to roast the red bell peppers until they are charred.

• Baking sheet: Holds the red bell peppers while they roast in the oven.

• Blender: Combines and blends all the ingredients into a smooth hummus.

• Knife: Used to peel and deseed the roasted red bell peppers.

• Cutting board: Provides a surface to peel and deseed the roasted red bell peppers.

• Measuring spoons: Measures the tahini, lemon juice, olive oil, cumin, salt, and black pepper accurately.

• Can opener: Opens the can of chickpeas.

• Colander: Drains and rinses the chickpeas.

• Garlic press: Minces the garlic clove.

• Spatula: Scrapes down the sides of the blender to ensure all ingredients are well combined.

Use jarred roasted peppers: Save time by using jarred roasted red peppers instead of roasting them yourself.

Pre-minced garlic: Opt for pre-minced garlic to cut down on prep time.

Food processor: Use a food processor instead of a blender for quicker blending.

Canned chickpeas: Ensure your canned chickpeas are well-drained and rinsed to save time.

Batch prep: Make a larger batch and store in the fridge for quick snacks throughout the week.