I think I’m on a hummus kick. Or maybe I’m feeling particularly lazy dinner-wise this week, and hummus is a quick and easy thing to make. Whatever the reason, it is hummus overload on this website. I have a good feeling no one is complaining though. One of the most appealing things about hummus is how versatile it is. Here is my version of roasted red pepper hummus.
1 (15 ounce) can chickpeas, drained
1/3 cup tahini
The juice and zest of 1 lemon juice
1 jar of roasted red peppers (about 3 peppers)
1 garlic scape, chopped (or 2 garlic cloves)
1/4 teaspoon cumin
Salt and pepper to taste
First, prepare your red peppers. Remove the peppers from the jar. Take two of the peppers and roughly chop. You will use these in the actual hummus. Finely chop the remaining red pepper as a topping for the hummus. Set the finely chopped red pepper aside.
Combine everything (chickpeas to salt and pepper) in a food processor.
Blend until smooth.
Top with some of the remaining red pepper. Serve with pita, cucumber slices, or tomatoes.
Roasted red pepper hummus is one of my favorite. It always ends up tasting so smooth and creamy, it makes me so happy. The tiny addition of cumin gives a light heat to the hummus which I really enjoy. If you’re not a fan, feel free to omit the cumin. I loved the scapes in this hummus. Raw minced garlic can sometimes be overbearing in hummus, so the subtlety of the scapes was perfect.