Hey everyone! So Summer has begun and what better way to celebrate summer than with a nice bowl of hummus and pita?
This is more of an upgrade to my previous hummus recipe, but better nonetheless, if I do say so myself. ;)
This hummus is so creamy thanks to all the liquids of course. The key to making hummus taste sort of like store-bought, I recently found out, is adding a ton of citric acid, in this case, lemon.
I upped the amount of lemon in this recipe as well as adding a bit mroe salt and less tahini.
Roasted Red Bell Pepper Hummus
- 1 15-oz can of garbanzo beans/chickpeas
- 1 large red bell pepper
- 1/2 head garlic
- 1/4 cup lemon
- 2-3 tbsp tahini
- 1/4 cup water
- 2-3 tbsp extra virgin olive oil
- a few pinches of salt, to taste
- optional: herbs for the top
First, roast the red bell pepper. One way to do this is by roasting it in a 400 degree oven, 10 minutes each side.
I roasted the bell pepper by holding it over the stove and rotating it with a fork.
After, when the bell pepper is blackened, place it in a plastic bag and once it is cooled, gently peel off the blackened skin. Chop into small pieces.
Drain and rinse the chickpeas well. Blend the chickpeas and garlic in a food processor and wipe down the sides until most of the chickpeas are cut up. Add the liquids, water, tahini, lemon, and oil. Then blend in the salt and bell pepper. Pour into a bowl or container and add the optional red pepper and oregano topping and drizzle some more olive oil. Set in the fridge so all the flavors can mingle. Enjoy!