Creamy, roasted red pepper hummus recipe that makes the perfect snack or spread.
Plain hummus is delicious, but add roasted red peppers to the mix and the flavour explodes. It makes a delightful spread on sandwiches and in wraps, and of course, a wonderful snack between meals.
When serving it to guests, I like to give it a swoosh with the back of a spoon then drizzle on a little olive oil and sprinkle it with chopped walnuts, but that is optional.
I like my hummus garlicy and well seasoned. If you don't like it like that, cut the garlic to 2 cloves instead of 3, and the cumin down to 2 teaspoons.
(Makes 8 servings)
2, 540ml cans chickpeas, drained, aqua fava reserved
1, 1/3 cups (1, 340ml jar) fire roasted red bell peppers (drained if jarred)
heaping 1/2 cup (167ml) tahini
1/4 cup (62.5ml) aqua fava, or as needed for texture
juice of 1 medium lemon (~1/4 cup)
3 cloves garlic, finely minced
3 tablespoons (47ml) extra virgin olive oil
3 teaspoons (6g) ground cumin
1/2 teaspoon (3g) salt, or to taste
Combine all ingredients in a food processor or high-powered blender and blend until the hummus reaches the desired consistency. Add additional aqua fava for smoother consistency. Taste for salt and spice balance and adjust if required.
Store in an airtight container in the refrigerator for at least 1 hour to let the flavours develop before serving, though it can be eaten immediately if needed. Refrigeration will also thicken the hummus.
Serve with vegetables for dipping, or as a spread on sandwiches, etc.
Nutritional Information Per Serving:
total calories = 273 | total fat = 18.36g | saturated fat = 2.62g | cholesterol = 0mg | sodium = 394.81mg | net carbohydrates = 14.46g | dietary fibre = 6.55g | sugars = 3.22g | protein = 8.51g