I kind of really love bean dips. Hummus is seriously my most go-to dip — it’s so quick, easy, and filling. And today, I just made the most amazing roasted red pepper hummus that pretty much completed my life. You can thank me in advanced.
I made some hummus recently for a BBQ and was meaning to try the recipe from Ottolenghi’s Jerusalem but totally forgot the most important step so I did a rush job and came out with a very thick batch of hummus. It was mostly eaten but there was still about 2 cups leftover. Luckily, we had a ton of sweet red peppers in the fridge just waiting to be used up. Too lazy to fire up the grill, I roasted these beautiful sweet, long red peppers in the oven and blended them into a nice fiery red puree. Pureed that up with my leftover hummus and some additional garlic cloves and bam, the best hummus ever — just like that.
Sweetness from the peppers, creaminess from the hummus, and spiciness from the cloves. A perfectly balanced hummus. Yum.
Seriously. Go try it now. Bean dips are such an easy party pleasing dish that you can bring to BBQs for the rest of the summer.
Roasted red pepper hummus
What you’ll need:
– 2 cups hummus (1 1/2 cups chick peas, 1/2 cup olive oil, 1/4 cup tahini, 2 cloves garlic)
– 5 long red peppers, chopped into 1″ pieces
– Olive oil, as needed
– 4 garlic cloves
What you’ll need to do:
1. Preheat your oven to 400F and line a baking sheet with a non-stick Silpat mat or aluminum foil.
2. Toss your peppers in olive oil (enough to just coat it) and place them on your baking sheet. Bake for 20-25 minutes. I usually let mine get charred on the skin a little bit but if you don’t like that, just roast it for 20 minutes. When the peppers are done roasting, let cool and set aside.
3. When the peppers are ready, throw them into a food processor and blend until they are nicely pureed.
4. Add the hummus and garlic cloves and puree once again.
5. Serve with pita, chips, or use as a spread. Store in an air tight container and refrigerate. Consume within a week. Makes 2 cups.