Hummus is something that we make at least once a week. Everyone loves it and it’s a great healthy snack. This week I wanted a little bit more flavor, and since I was already going to roast some red peppers, I reserved one to make this awesome Roasted Red Pepper and Garlic Hummus.
Take Your Hummus to the Next Level
Sure, adding roasted red peppers isn’t a revelation in the world of hummus. Pretty much every supermarket variety has one, but I find they are all a bit flat.
And if you’re starting with a basic hummus recipe (check out my easy food processor hummus for a good starting point), then it’s just one extra step here.
A food processor is really essential for great hummus. I’ve had the same Cuisinart Food Processor for at least 10 years now and it’s still going strong.
Roast Your Own Red Peppers
Jarred roasted red peppers are definitely an option. But, compared to homemade, the jarred version always have a bit of a metallic flavor to me. Your mileage may vary and I’m sure there are some really tasty varieties out there.
What Chickpeas To Use for Hummus
There’s a lot of debate in the World of Hummus about the right chickpeas to use. In fact, there’s a vigorous debate about just about every ingredient in hummus….
Is it better to use cooked dried chickpeas or chickpeas from a can?
Should you peel off the exterior skin ahead of time?
Do they need to be warmed in a microwave first?
Should I use Goya, La Preferida or the cheapest house brand?
I’ve tried all of the above. Dried chickpeas need to be soaked overnight and cooked for hours. I didn’t notice a difference. Too much added work.
Peeling the skins off? That took me about 20 minutes for two cans. Again, no noticeable difference.
What about warming them to get them softer? Maybe. But still, an unnecessary step.
The only real difference I’ve noticed in flavor is with La Preferida brand chickpeas (garbanzos). They are larger, plumper and more flavorful than any other chickpea out there.
Don’t Forget the Fresh Garlic!
This won’t be a roasted red pepper and garlic hummus if you don’t use a good amount of fresh garlic. That garlic flavor will really sing when you use fresh, from the bulb, that adds a unique fire and bite. You can’t get that from either prepared minced garlic or garlic powder. It’s gotta be fresh.
You don’t need a lot. Once nice clove will do. If you really love the garlic, add 2 or 3.
- Give the garlic clove a smash with the side of your knife to release the paper
- Cut off the root at the end and any brown spots
- If there’s a green stem in the middle, pull it out too
- Drop the clove(s) into your food processor and pulse until the large chunks stop flying around
- Scrape down the sides and proceed
Finishing off your Roasted Red Pepper and Garlic Hummus
There are three finishing ingredients I like to add after transferring the roasted red pepper hummus to a serving bowl
First, fresh parsley. I’ll usually put a little bit in while it’s mixing, but save most for going on top. This isn’t just a restaurant/food photo cosmetic touch, it brings a fresh herb flavor to the party
Second, toasted pine nuts for more earthy, nutty flavor. They should be toasted in a small amount of oil over medium low in a pan for 3-5 minutes to develop a nice golden brown color
Finally, good quality extra virgin olive oil. There’s a unique richness that comes from great olive oil. A touch at the end really rounds out the flavors.
Pro Tip for a Creamier Hummus
When running ingredients through the food processor, make your olive oil the last ingredient. After the chickpeas have blended in with everything else, including the lemon juice, slowly drizzle in your olive oil with the blade spinning.
This is essentially the same effect as slowly drizzling in olive oil when making a vinaigrette. You’re allowing an emulsion to form which gives the final red pepper and garlic hummus a creamier texture.
And that’s it! It’s a perfect party dish, or just an everyday hummus recipe.
Take your hummus to the next level with this roasted red pepper and garlic hummus. Fresh garlic, fresh lemon juice and roasted red peppers make it awesome!
- 1 Roasted Red Pepper
- 1 Cloves Garlic
- 2 Cans Chickpeas (14.5 ounce) Rinsed and Drained
- 1 Teaspoon Za'atar Optional
- 3 Ounces Fresh Squeezed Lemon Juice
- 3 Ounces Tahini
- 4 Ounces Extra Virgin Olive Oil
Pulse the roasted red pepper in your food processor, pour into a small bowl. Reserve about 2 tablespoons worth for finishing
Put the clove in the food processor and pulse until the pieces stop flying around. Scrape down the sides
Add the chickpeas, za'atar, lemon juice, tahini and roasted red pepper puree and process for about 30 seconds
With your food processor still running, slowly drizzle in the oil through the top tube. Add any salt and pepper at this point as well