I love hummus. Love to the point that while I’m a total rule abiding date checker with most food items, I refuse to let a single drop of those container’s delectable contents go to waste (and at an average price of $5-$6 per container, really, who can afford to??). Hummus goes great with so many things. And it’s such a versatile snack.
I’ll even use hummus in place of salad dressings on my sandwiches or as a spread atop burgers. It’s also a handy sidekick when you’re trying to get more veggies in at snack time. A tablespoon of creamy hummus can transform any carrot stick, cucumber slice or pepper wedge like you wouldn’t believe… I’m not fooling anyone am I? Alright, well I suppose it’s helpful to like veggies to begin with. Corn chips and pita bread are two more standard hummus go-to’s.
Then we have all of the flavors hummus boasts – Roasted Garlic, Sun Dried Tomato, Mediterranean style, and of course, good old Classic. I even came across *gasp* AVOCADO hummus. Two of my favorite foods combined into one. You bet I’m going to try that one out. The list just keeps on going. There’s a flavor for just about everyone. One of my personal favorites is Roasted Red Pepper and, interested in learning how to make it myself, I set out to create my own hummus recipe.
When I began experimenting with hummus recipes this past spring, one thing I was surprised to learn was how easy it was to make hummus. To my relief, the ingredients were very easy to find. All the die-hard hummus makers are laughing at me now. But seriously, one of my pet peeves with healthy recipes is the amount of strange ingredients you come across that you either can’t find or will likely never use again and I just assumed hummus would be one of those recipes.
It’s not. And a lot of it comes down to personal taste preference. Aside from the Tahini (Sesame Seed Paste), an ingredient you may or may not be familiar with – which, by the way, is worth a Google to learn about the medley of other things it’s awesome with – hummus is very straightforward and the ingredients are easy to find.
The best part? Once you have the ingredients for your favorite hummus recipe, you are all set! Most hummus recipes have a similar base with an assortment of spices in varying amounts and many of those ingredients will last you a long time. If you want to change things up, you can easily experiment and switch up the flavor combo with a couple of tweaks or substitutions.
Aside from the yummy flavors and wide variety of snacks that can go along with hummus, it makes a wonderful side dish for a multitude of occasions, from a delicious after school snack for the kiddos to the perfect center piece for an appetizer party platter. Football season has just gotten underway here in the states and while I’ll be the first to admit that I’m not a huge sports fan, I am a huge food fan and I’m looking forward to putting together another platter like the one pictured above, to share with some friends this coming weekend.
With that, I hope you enjoy my Roasted Red Pepper Hummus as much as I do!
What’s your favorite hummus recipe? Have you tried mine? I’d love to see your pictures!!! Use hashtag #IncrediblyYou, tag me on social media (kayla_jarvinen / Instagram or Kayla Jarvinen / Facebook) or send me an email with a photo of your finished product! I’d be honored to get your feedback and I’d love to see your beautiful creations <3
Gluten Free / Dairy Free / Vegan
- 1 15oz Can Chickpeas (Garbanzo Beans), drained, liquid reserved
- 1/4 cup + 2 tbsp. Chickpea Juice
- 3 tbsp. Tahini (Sesame Seed Paste)
- 1 medium Lemon, freshly squeezed
- 1 medium Clove Garlic, minced
- 1/4 cup Sweet Roasted Peppers, diced
- 3/4 tsp. Cumin
- 3/4 tsp. Paprika
- 1/2-1 tsp. Salt
- Olive Oil
- Garlic, minced
- Sweet Roasted Peppers, diced
Drain chickpeas into a bowl, save and set aside drained liquid.
Rinse chickpeas and remove skins, if desired.
Add chickpeas, 1/4 cup chickpea juice, tahini, lemon juice and garlic to a food processor.
Process on high until well blended.
Scrape the sides of the food processor and add the sweet roasted peppers, cumin, paprika and salt.
Process on high until creamy. If more liquid is needed, add remaining 2 tbsp. chickpea liquid and process until incorporated.
Transfer to a serving bowl and garnish as desired with olive oil, garlic and diced sweet roasted peppers.
Refrigerate until chilled and serve.
-If you're feeling ambitious, dried chickpeas can also be used.
-While I did not do so, many people take a few extra minutes to remove the skins from the chickpeas to make a creamier hummus. If you peel your chickpeas, less liquid may be required. For more information, here is a great article with some tips for peeling chickpeas!
-1 medium lemon is the equivalent to approximately 2 tablespoons bottled lemon juice.
-1 clove of garlic is equivalent to approximately 1 tsp bottled minced garlic.