We had a bottle of fire roasted red peppers in the cupboard so I decided to make roasted red pepper hummus! This recipe on Inspired Tastes looked perfect, but I didn’t do the steps separately, just threw everything in at once. I also used Smitten Kitchen’s technique of peeling the chick peas. It sounds tedious but it really doesn’t take long and makes the hummus so smooth!
I forgot the garlic when made it and would have added it later, but had already made the top pretty with chopped red peppers and toasted pine nuts. I kept it in the recipe though…
1 14 ounce can chickpeas drained (preferrably Indo-European brand because they are so soft)
1 bottle roasted red peppers (I used Trader Joe’s fire roasted 12 ounce bottle)
1/4 cup tahini
1 clove garlic minced
Juice from 1 lemon
2 tablespoon olive oil
1/2 teaspoon cumin powder
1/2-1 teaspoon chili powder
Salt
2 tablespoons pine nuts toasted
- Peel the chick peas and throw them in a food processor. Add take about 3/4 of the red peppers drained and add those to the food processor.
- Throw in the rest of the ingredients and process until smooth. Pour into a bowl or container.
- Finely dice the rest of the red peppers.
- Top the hummus with the diced red peppers and pine nuts.