Roasted Red Pepper Hummus

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15 Jul Roasted Red Pepper Hummus

IMG_9745 - Version 2.jpgPretty snazzy, if I do say so myself. I wouldn’t be ashamed to serve these at a fancy garden party. You can almost hear the light jazz in the background.

But in reality, this is a simple dip that you can dump in a bowl and serve with tortilla chips. I just bought some new dishes and wanted to show them off.

I made this for a meeting where one of the people has a severe garlic allergy. Fresh from my roasted red pepper victory, I thought a non-garlic version of hummus would be a pleasant change of pace. What the dip lacked in garlic, would surely be made up for in roasted peppery goodness.

I never have tahini on hand to add to the mix and skipped the olive oil since many people are watching their waistlines. With so many omissions, I’m not sure this can still qualify as hummus.

But it was bright and enticing and I was all excited about my cucumber slice idea. And The light was right, so I began snapping.

Snap…

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Snap….

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Snap…

Oh Charmian, get over yourself! To be honest, the dip needed a handful of herbs before it was worthy of such attention. Plus, I was so enamoured with my redheaded model, what lurked just outside the photo frame went unnoticed. Hmmm. Someone, who gets a brownie point for cleaning out the bird bath, must hand it right back for not tidying up after himself.

Seriously, how did I miss this?

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Welcome to my world.

Now, imagine this same dip — without a toothbrush loitering nearby — delicately flecked with green herbs. The final results were so good someone (whose initials are JB) asked to take some home with her. I obliged, but didn’t tell her about the toothbrush.

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How do you like your hummus? Loaded with garlic? Hot and spicy?

Roasted Red Pepper Hummus
Printable recipe

Makes about 2 cups

Ingredients

  • 1 can (19 oz) chickpeas (about 2 cups), rinsed and drained
  • 1 roasted red pepper, diced, skin and seeds removed
  • 2 tbsp Greek yogurt or sour cream
  • 2 tbsp lemon juice
  • 1 tsp ground cumin
  • salt and pepper to taste
  • 2 drops of Tabasco (optional)
  • 2 tbsp fresh dill, minced
  • 1/4 cup cilantro, minced

Instructions

  1. Puree the chickpeas, roasted pepper, yogurt, lemon juice, and cumin in a food processor or in a medium-sized bowl using an immersion blender.
  2. Taste and adjust salt, pepper and lemon juice. Add Tabasco at this point if using.
  3. Stir in fresh herbs.

Variations

  • Add 2 tbsp of olive oil, pouring it in slowly while the hummus purees. Add up to 4 tbsp to achieve the consistency you like.
  • Add garlic, starting with 1 clove. Taste before adding a second. Much will depend on the size of the clove and you personal preferences.
  • If fresh garlic is too strong, add half a bulb of roasted garlic.

Related Post

No Comments
  • Katerina
    Posted at 16:01h, 15 July Reply

    Yum! I love the pics, especially the one with the toothbrush. I most definitely think it qualifies as hummus.

  • cheryl
    Posted at 16:09h, 15 July Reply

    Beautiful photos (again). My teeth feel minty fresh just from looking at them. (And props to Andrew for cleaning out the birdbath with a toothbrush. Did he use distilled water, too?)

    This looks like a great recipe for the serious pre-dinner munchies. And so purty!

  • lisaiscooking
    Posted at 17:32h, 15 July Reply

    This looks lovely! I do like garlic in hummus, but not too much. Your spicy, red pepper version sounds great.

  • Christie's Corner
    Posted at 17:46h, 15 July Reply

    Katerina, can you believe I shot more than 30 picture and didn't notice until I downloaded them? Yikes!

    Cheryl, the bird bath is indeed minty fresh. And yes, we use distilled water for it — straight from our dehumidifier.

    Lisa, no reason why you can't add a clove of garlic to this recipe. I omitted it simply to keep my friend's throat from closing. Now I wonder if I should amend the recipe??

  • Divawrites
    Posted at 18:51h, 15 July Reply

    Since I am the person who caused the garlic omission, I can say without a shadow of a doubt…YUMMY YUMMY. I'm not a big fan of chickpeas or hummus, but this dip changed my mind.
    (and thanks for the considerate garlic omission!)

  • One of the Woodside Joneses
    Posted at 19:53h, 15 July Reply

    How much oil would one add if one did want to add to ones waistline?

    Jill

    p.s. one clove, or two?

  • Christie's Corner
    Posted at 21:19h, 15 July Reply

    DivaWrites — that's funny. I was so fixated on no garlic I didn't realize you don't like hummus or chickpeas. Too funny. Glad it passed.

    Jill, I'd start by adding 2 tbsp of olive oil, pouring it in slowly while the hummus purees. If you want more, add up to 4 tbsp. As for garlic, I would start with 1 clove and taste it before adding a second. However, if you're using roasted garlic, use half a bulb. It can take it.

  • Karine
    Posted at 21:43h, 15 July Reply

    I have never had a roasted red pepper hummus before… Yours looks fab! :)

  • Isabel
    Posted at 12:49h, 16 July Reply

    This sounds delicious! I'll have to try it with plenty of garlic-minus the toothbrush 😉

  • The Diva on a Diet
    Posted at 17:14h, 16 July Reply

    Funny, the shot with the toothbrush just might be my favorite. Its quirky!

    The hummus is a thing of beauty. I like any version I can get … garlicy, spicy, red peppery, its all good. Very, very good.

  • The Diva on a Diet
    Posted at 17:14h, 16 July Reply

    Funny, the shot with the toothbrush just might be my favorite. Its quirky!

    The hummus is a thing of beauty. I like any version I can get … garlicy, spicy, red peppery, its all good. Very, very good.

  • Anonymous
    Posted at 02:26h, 17 July Reply

    In my city, edamame hummus is popular. It's really good.

  • Christie's Corner
    Posted at 10:40h, 17 July Reply

    Karine, the red peppers add a brightness to the hummus. It's a nice change of pace.

    Isabel, but the toothbrush is crucial :-)

    Diva, play with the recipe. Crank up the garlic and Tabasco if you like. Toss in another pepper. Double the cilantro. Add lime… This is such a flexible recipe.

    Anonymous, I had never heard of edamame hummus before the other day when I saw it on another food blog. I think the green edamame hummus would go beautifully beside the red pepper version.

  • danamccauley
    Posted at 21:06h, 17 July Reply

    It looks super yummy! I like my hummus fairly garlicky and quite thick. If I go spicy, I usually like to have the spicy elements as a topping. That way i can dip in or avoid it when the flavour gets too intense.

  • Christie's Corner
    Posted at 11:25h, 19 July Reply

    Dana, great idea to leave the spicy elements on the top so people can take as much or little as they like.

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