Roasted Red Pepper Hummus
Hummus is one of those dips or spreads that you can enjoy eating without feeling guilty. There’s your basic hummus, edamame hummus, beet, black bean, avocado & artichoke, sun-dried tomato basil, spinach feta hummus or create your own hummus. Once you have the basic recipe down you can pretty much play with your favorite ingredients to conjure up your own tasty blend.
I love roasted red peppers and make them homemade all the time. However, when in a pinch I use the jarred varieties that companies like Melissa’s sells that simply saves me time while still maintaining their great flavor, health benefits and they’re ready to go right from the jar.
Yesterday for Memorial Day I made a Roasted Red Pepper Hummus to serve with cucumbers, peppers, celery, carrots and tomatoes. If you’re a fan of roasted red peppers, you will love this. Everyone managed to surround themselves around this dip.
Make a batch and if you are lucky enough to have leftovers, use it as a spread the next day on tortillas filled with fresh veggies and whatever else you desire.
While I’d like to take credit for this recipe it belongs to Giada De Laurentiis.
What I like best about her version is she uses cannellini beans instead of garbanzo beans. Cannellini beans also known as white kidney beans are found in Italy and often used in Tuscan dishes. They have a firm texture and skin, but creamy with a nut-like flavor which is what makes this dip so sensational vs. using a Garbanzo beans which tends to be firmer and grainy in my opinion.
Try this recipe and you be the judge. Please tell me what you think. I’m pretty sure you’ll agree it’s one of the best hummus recipes you’ll ever taste.
Roasted Red Pepper Hummus
This recipe is so easy and delicious you can almost make it with your eyes closed.
- 1/2 cup diced jarred roasted red bell peppers
- 1 tablespoon tahini (sesame seed paste)
- 2 teaspoons fresh lemon juice (from 1/2 small lemon)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt, plus extra to season
- Pinch cayenne pepper, optional
- One 15-ounce can cannellini beans (white kidney beans), rinsed and drained
- 1 large clove garlic, peeled
- 2 English cucumbers, ends trimmed
- Fresh parsley, cilantro or mint leaves for garnish
- Hummus: In a food processor, combine the peppers, tahini, lemon juice, cumin, salt, cayenne pepper if using, beans and garlic. Blend until smooth, scraping down the sides of the bowl if needed. Season with salt if needed. Transfer the hummus to a small bowl.
- Serve with sliced cucumber, sliced bell peppers, carrots, tomatoes or celery. Garnish with fresh parsley, cilantro or mint leaf into the side of the filling as a garnish.
Optional: For an added kick add 1/2 of a Chipotle Pepper in Adobo sauce to the blender when mixing.
Giada De Laurentis