Roasted Red Pepper Hummus
Early autumn is a time of abundance. When I walk through the tents of the farmers’ market or weigh out my early-morning harvests, I am always pleasantly surprised by the piles upon piles of produce- specifically peppers! I preserve them in many ways but one of my favorites is as Roasted Red Pepper Purée. It has so many uses but one of my all-time favorites is a Roasted Red Pepper Hummus!
It is a super traditional flavor, and the color is so wonderfully perfect for autumn! It is great on a grazing board or even as a dressing for a sandwich (adding it to a turkey, apple, and provolone sandwich is *chef’s kiss* you need to try it!) Plus, it is a great recipe to use of some of that homemade tahini from a couple posts ago!
Roasted Red Pepper Hummus Ingredients
2 Cups (One Can) Chickpeas
½ Cup Tahini (My Recipe Here!)
¼ Cup Roasted Red Pepper Purée (plus extra for garnish)
2 Tbs Olive Oil
2 Garlic Cloves
½ Tsp Sumac (If you don’t have this on hand, the recipe is great without it, but sumac adds beautiful dimension and flavor!)
Salt and Pepper, to Taste
Roasted Red Pepper Hummus Method
Prep your chickpeas by draining and rinsing. You *can* stop there, but if you’re like me and like a really, really smooth hummus, remove the skins.
Add all ingredients except the olive oil into a food processor and blend well, as the ingredients come together, slowly drizzle in the oil until the mixture becomes uniform and smooth.
If you’re using right away, transfer the roasted red pepper hummus into a bowl and spoon the extra roasted red pepper purée on top, drizzle with olive oil if desired.
To Store: transfer to an airtight container in the fridge for up to five days or transfer to a freezer-safe bag or glass jar and freeze for up to three months. I’ve found that the texture of hummus changes a bit after freezing and thawing, so I prefer thawed hummus on sandwiches rather than as a dip.
Roasted Red Pepper Hummus
Equipment
- Food Processor
Ingredients
- 2 Cups Chickpeas
- 1/2 Cup Tahini
- 1/4 Cup Roasted Red Pepper Purée
- 1-2 Tbs Olive Oil
- 1/2 Tsp Sumac Optional
- 2 Cloves Garlic
- Salt and Pepper, to taste
Instructions
- Prep your chickpeas by draining and rinsing. You *can* stop there, but for extra smooth hummus, remove the skins.
- Add all ingredients except the olive oil into a food processor and blend well, as the ingredients come together, slowly drizzle in the oil until the mixture becomes uniform and smooth.
- To Store: transfer to an airtight container in the fridgefor up to five days or transfer to a freezer-safe bag or glass jar and freezefor up to three months. I’ve found that the texture of hummus changes a bitafter freezing and thawing, so I prefer thawed hummus on sandwiches rather thanas a dip.
Some links are affiliate links. All opinions are my own. Photos by Becky Duffyhill
