Probably the most common and recognizable hummus, Roasted Red Pepper Hummus packs a punch of flavour! A great flavour to start with if the world of homemade hummus is new to you!
Roasted Red Pepper Hummus is probably my second favourite hummus flavour I’ve tried so far. I think my absolute favourite is my Caramelized Onion Hummus recipe. That was is delicious as a spread too, not just a dip.
But, if I’m looking for hummus that has more of a dip consistency, then I always turn to Roasted Red Pepper Hummus. In my opinion, this particular hummus pairs extremely well with celery. I love to use the rounded side of a celery stick to scoop up Roasted Red Pepper Hummus; they just work so well together.
When I was first introduced to hummus a few year ago, if memory serves me correctly, I think it was the roasted red pepper flavour that opened up a whole new world of dip alternatives for me. I had never tried hummus in my life! I’m sure glad that it was this one when I finally took the plunge!
We love to have hummus on hand at all times, but in the summer months, it’s an absolute must! One of our favourite things to do is to prepare a large platter of finger foods and sit on our balcony. This is particularly more enjoyable when the temperatures outside are climbing too high for comfort, but you feel guilty sitting inside an not enjoying the short Canadian summer.
When you live in an apartment in a large city like Toronto, and if you’re lucky enough to have a balcony with your unit, then your balcony quickly becomes your personal oasis during the summer months. And, we take full advantage of ours!
Every Saturday and Sunday morning, without fail – if the weather permits – breakfast is on the balcony. On the weekends, we love to make pancakes or bake fresh scones. My favourite is a scone with homemade jam and a very hot coffee. Oh, and before I quit smoking, I would use the balcony even more!
Weekend lunches and dinners are usually eaten on the balcony as well, if we are dining at home. And, this where hummus comes in to play. We will often be out and about on Saturdays; we love to go to the farmers’ market. And, when we come home, we’ll have a late lunch consisting of crudite, crostini, crackers, and lots and lots of hummus! And without fail, Roasted Red Pepper Hummus is always present!
In most cases, to be perfectly honest, I’ll just pick up a jar of roasted red peppers from the grocery store. But, when red bell peppers are on sale or in season, I’ll pick up a bunch of them and make my own roasted red peppers. This way, you can control the salt and the amount of char. The more char the better, in terms of roasted red peppers. You can find my recipe for roasted red peppers right here!
That’s about it, Dear Reader. If you’re so inclined, I encourage you to check out my other roasted red pepper recipes. I assure you, there’s quite a few of them on my blog! Enjoy!!
Roasted Red Pepper Hummus
- 15 ounces canned chickpeas, drained and rinsed
- 1/4 cup lemon juice
- 1/4 cup tahini
- 2 cloves garlic, roughly chopped
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1 cup roasted red peppers, drained, patted dry, and roughly chopped
- 1 tablespoon olive oil
Toss all of the ingredients into a food processor. Pulse for 2-3 minutes.
One serving is 1/4 cup.
In a hurry? Save this recipe to your Pinterest board for later!
Are you making this recipe? Show me your version! Tag me on Instagram or Facebook!
@lordbyronskitchen | #lordbyronskitchen
All access to Lord Byron’s Kitchen! Never miss another recipe! Follow me on social media: