I was sort of surprised that, with all the hummus recipes I've posted over the years, I've never delved into a roasted red pepper version. I think it due to two things -
1. I used to dislike red peppers. I've really only started to love red peppers in the past year or two. Once I realized this was a vegetable for me, I have been roasting and sauteing it like it's my job. Not all of these ventures have made it to the blog, but a decent amount of it has.
2. I've also been skeptical about roasting my own peppers at home. This is my first foray into doing this and it was unbelievably simple! No more skepticism here!
So let's get into it and make sure we jump on that roasted red pepper hummus train. No excuses!
Roasted Red Pepper Hummus
makes 4-6 servings
- 2 medium-to-large red peppers
- 1 15-ounce can chickpeas, rinsed and drained
- 1/4 cup peanut butter
- 1 clove minced garlic
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- salt, pepper, and cayenne pepper to taste
1) Preheat oven to 450 degrees F.
2) Slice red peppers in half and remove the seeds. Place the peppers sliced side down on a baking sheet lined with aluminum foil.
3) Roast in the oven for 25 minutes. Do not move the peppers during this time.
4) Remove the peppers from the oven. Place on a cutting board and cover with a large bowl to steam them for 15 minutes.
5) Gently peel the skins off the peppers and place them in a food processor.
6) Add the chickpeas, peanut butter, garlic, lemon juice, and seasonings to the food processor as well.
7) Drizzle in the olive oil while the food processor is running. Add more oil or water to bring it to your desired consistency. Taste and add more seasonings as necessary.