Remember when I bragged about Kyle going all Chef Boy-ar-Ehle?
Well, he did it again. And it was really, really tasty.
Roasted red pepper hummus always used to be a crucial item on the grocery list. It’s Kyle’s favorite Sabra flavor. But a while back, when I got my food processor, I ditched the store bought varieties and the only hummus we served was Slim Sanity style. Creamy garlic hummus was commonly requested by my friends when it first came out, and it was even recommended that I sell it at the local farmers market.
I think this roasted red pepper hummus recipe would also be a hit if I tried to sell it – as long as I can get Kyle’s permission! Though I doubt he’d mind because #dolladollabillyall. (Cue rapper voice.)
I’m also sorta lying to you when I say these peppers were roasted, because technically in our recipe, we grilled them. Although you could totes get away with a flavorful hummus by roasting them, too! As I’ve mentioned before, Kyle is the one and only grillmaster in these parts, and sometimes he goes crazy and grills ALL the things.
Aren’t they pretty??
We went a LONG time without making hummus. Like, three or four months I think? It may have seemed unthinkable a while ago, but when you get sick of eating raw vegetables hummus kind of gets knocked off the food prep list too. Luckily I am re-dedicating myself to raw veggies. I think my taste buds are gonna let them make a comeback! Lots of cauliflower and carrots await in the snack bin this week.
Also on a sidenote – do you think peanut butter hummus would be good? I thought about it the other day. I think I could still eat it with carrots. Have you ever tried carrots and peanut butter? It sounds super weird – but it’s weirdly delicious.
For now I’m gonna stick to what I know – that you need this recipe in your life.Print
Roasted red pepper hummus always used to be a crucial item on the grocery list. I think this roasted red pepper hummus recipe would also be a hit if I tried to sell it
- 2 red peppers
- 2 16 oz cans chickpeas, thoroughly rinsed and drained
- 1 teaspoon garlic salt
- 2 teaspoons chili powder
- 1 teaspoon creole seasoning
- 1 teaspoon garlic powder
- ½ teaspoon crushed red pepper
- 3 tablespoons EVOO
- Grill or roast red peppers and let cool. To grill – Lightly coat peppers with EVOO and grill on low. Turn every 5 minutes until blackened. To roast – preheat oven to 450 degrees. Lightly coat peppers with EVOO, and bake for 30 minutes until blackened.
- Add chickpeas and red peppers to food processor. Process on low for 3-5 minutes until chickpeas are crumblike.
- Add in EVOO and continue to process on low additional 2-3 minutes. Slowly add in water, using your best judgement of how much you might need. The red peppers will add quite a bit of water to the hummus itself, so don’t add too much or your hummus will be watery. I’d say you may add 2-4 tablespoons, depending on the size of the peppers.
- Once hummus is becoming the right consistency, add seasonings and process additional 2-3 minutes on low.
- Category: Appetizers & Dips
- Serving Size: 2 tablespoons
- Calories: 75
- Sugar: 2 g
- Sodium: 211 mg
- Fat: 3 g
- Saturated Fat: 0 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 g
PS. These crackers that I photographed are some of my favorite finds from Costco. They are Mary’s Gone Crackers. They are organic and grain-free and I heart them.
Still have chips and crackers left? Try making one of these other dips, too!