Hummus is one of my favourite foods. Not only is it really customizable, it’s cheap, and tastes great in so many applications! This roasted red pepper hummus is easy to make and and can be added to school lunches with veggies, spread on sandwiches, or added to a charcuterie board as an appetizer.
If you want to take this recipe to the next level try roasting your own red peppers instead of buying them jarred. It makes the recipe a little more complex but the flavour it adds is worth it.
- 1 can chickpeas (540mL), drained and rinsed
- 4-5 pieces of jarred roasted red pepper (or roast your own, see note)
- 1/4 cup oil (olive or canola would work in this recipe)
- 3 garlic cloves
- 2 tbsp tahini*
- 1 tbsp lemon juice
- salt and pepper to taste
- Prepare all your ingredients and add them to a food processor.
- Pulse ingredients until smooth.
- Store for up to 1 week in an airtight container in the fridge.
- *Tahini is sesame paste, you can also substitute peanut butter if you don't have
- Move your oven rack to the top position and set to broil.
- Prepare a cookie sheet with a piece of parchment paper, set aside.
- Slice the top of your pepper off, chop into 3-4 pieces, and remove seeds and pith (the white stuff!).
- Place peppers on the cookie sheet with skin side up and make them lay as flat as possible (this might mean strategically breaking them or cutting them - this creates an even roast).
- Broil for 2-5 minutes. This will depend on your oven, but the goal is to have lots of black bits and bubbles in the skin because it will make the next step easier.
- Peel the skin off your peppers. I find a pairing knife works well for this step.