Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

Hummus is good. I mean it really is good! Especially this roasted red pepper hummus!

You’re probably rolling your eyes in your head, but I never really knew how good hummus was until I made this homemade roasted red pepper hummus a few weeks ago. I know, I’m late to the hummus game. Up until a few years ago, I had never eaten hummus and was discouraged from pursuing it, because although David eats it, he turns his nose up at it and will not eat it voluntarily.

Recently, we went to a local winery with friends and I decided to buy some because I knew our friends liked it and I figured they would help me eat it. As I sat at the winery enjoying the good company and good wine, and eating hummus like it was going out of style, I decided I was going to continue to purchase it and possibly make my own hummus. If I had to eat it all by myself, so be it!

This roasted red pepper hummus is simple and delicious. A creamy hummus infused with roasted red peppers, tahini and garlic. | TheMountainKitchen.com

The Origins of Hummus

Intrigued by hummus, I wanted to know more about it, so I did a little homework. I thought it was interesting and would like to share the origins of hummus with you:

Spelled many ways, hummus is an Arabic word for “chickpea”. Chickpeas, also known as garbanzo beans, are the main ingredient found in hummus. These peas have been a food source for over 10,000 years and they were eaten in Palestine before 4000 BC. One of the earliest crops cultivated in Mesopotamia and a common street dish in Rome.

Hummus is a dip or spread made of mashed chickpeas, that have been cooked, mashed and blended with tahini (sesame seed paste), olive oil, seasoned with lemon juice, garlic, and salt.

The countries of Greece, Israel, Jordan, Egypt, Palestine, Turkey, Syria, and Lebanon all claim historical ownership of hummus. In fact, each makes a rather distinct type of hummus and doesn’t always use it in the same way. For example, Hummus is served as an appetizer in most Arab Countries as well as Greece, but in Israel, hummus is often considered the main dish.

The origins of hummus are hard to trace because it was a dish borrowed and shared throughout time, but regardless, hummus can now be found in every grocery store and even restaurants, making it a prime example of crossover food.

This roasted red pepper hummus is simple and delicious. A creamy hummus infused with roasted red peppers, tahini and garlic. | TheMountainKitchen.com

Simple and delicious, this creamy hummus is infused with roasted red peppers, tahini, and garlic. It’s a healthier, inexpensive option compared to store-bought dips and spread, with unsaturated fat and is packed with protein and fiber. Not to mention it’s gluten-free!

How to make Roasted Red Pepper Hummus:

For this recipe, you can either roast a red bell pepper over a flame on a grill or you can go the easy route and buy a jar of roasted red peppers from the store.

I chose to roast a red bell pepper one afternoon when David had the grill ready to cook. You can learn how to roast your own peppers by clicking HERE.

This roasted red pepper hummus is simple and delicious. A creamy hummus infused with roasted red peppers, tahini and garlic. | TheMountainKitchen.com

For EXTRA SMOOTH hummus, remove the skins from the chickpeas prior to adding them to the food processor. Yes, it’s work, but totally worth it for really creamy hummus.

In a food processor, all the ingredients EXCEPT the olive oil. Pulse a few times to chop up the chickpeas.

This roasted red pepper hummus is simple and delicious. A creamy hummus infused with roasted red peppers, tahini and garlic. | TheMountainKitchen.com

With the motor running, pour in the olive oil and process until smooth paste forms.

This roasted red pepper hummus is simple and delicious. A creamy hummus infused with roasted red peppers, tahini and garlic. | TheMountainKitchen.com

Transfer to a serving bowl and serve with pita chips, celery sticks, carrots sticks, and radishes.

This roasted red pepper hummus is simple and delicious. A creamy hummus infused with roasted red peppers, tahini and garlic. | TheMountainKitchen.com

Roasted red pepper hummus makes a delicious appetizer to serve to guest and a great way to sneak in a healthy option while watching the Sunday football game too! Pair with chips or veggies, this hummus will not stick around long!

I am anxious to try different variations of this old world food. After thousands of years, you can make your own hummus from a recipe that none other than Valerie Bertinelli.

Who’d of thunk it?!?!

Strange how the world works sometimes…

My Signature

I’m sharing this recipe over at Fiesta Friday. Come on over and join in on the fun!

Roasted Red Pepper Hummus

This roasted red pepper hummus is simple and delicious. A creamy hummus infused with roasted red peppers, tahini, and garlic.
Course Appetizer, Snack
Cuisine American, Middle East
Keyword hummus, Red Bell Pepper, Red Pepper, Roasted
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Calories 244kcal

Ingredients

  • 15 ounces garbanzo beans (1) Can, drained and rinsed
  • ½ cup roasted red pepper grill or buy jarred in water or oil, both work
  • 3 tablespoons tahini
  • 1 clove garlic grated
  • 3 tablespoons lemon juice
  • Kosher salt to taste
  • ¼ cup olive oil
  • Pita chips, celery and carrot sticks and halved radishes for serving

Instructions

  • Roast bell pepper or used store bought.
  • In a food processor, all the ingredients EXCEPT the olive oil. Pulse a few times to chop up the chickpeas.
  • With the motor running, pour in the olive oil and process until a smooth paste forms.
  • Transfer to a serving bowl and serve with pita chips, celery sticks, carrots sticks, and radishes.

Notes

I have made this recipe several times, and have found that the original recipe had too many garbanzo beans in it which made it rather pasty. This recipe has been adjusted for a smoother result.
For EXTRA SMOOTH hummus, remove the skins from the chickpeas prior to adding them to the food processor. Yes, it’s work, but totally worth it!
Recipe adapted from Valerie Bertinelli

Nutrition

Calories: 244kcal | Carbohydrates: 22g | Protein: 7g | Fat: 14g | Saturated Fat: 1g | Sodium: 167mg | Potassium: 265mg | Fiber: 5g | Sugar: 3g | Vitamin A: 80IU | Vitamin C: 9.7mg | Calcium: 50mg | Iron: 2.5mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can’t wait to see them! Don’t forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
Follow me

The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
The Mountain Kitchen
Follow me

Latest posts by The Mountain Kitchen (see all)



10 thoughts on “Roasted Red Pepper Hummus”

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Want FREE Recipes?

Join our mailing list to receive the latest recipes!

Subscription Options

You have Successfully Subscribed!