This roasted red pepper hummus is extra creamy and packed with the tangy and slightly sweet flavor of roasted red bell peppers.
Now that Thanksgiving is over, can I go back to eating healthy? Yes, I thought about this on Thursday night as I drove home from my parents’ house. Not that I don’t adore mashed potatoes, sweet potatoes cranberries and the like, but man, I feel so much better when I eat a plate full of plain old veggies. Why doesn’t anyone ever make a salad for Thanksgiving?
I hope that all doesn’t sound terrible. Easing back to normal life and eating, at least until Christmas gets closer, I thought I’d get started with something that I actually think of as festive, potential party food, even potential holiday party food, but still healthy.
I got the idea for this red pepper hummus from Wegman’s. Okay, Wegman’s makes red pepper hummus and I totally thefted the idea. If you live in the Southeastern Pennsylvania vicinity like I do, you’re fortunate to have these massive supermarkets where you can all the regular supermarket stuff as well as awesome gourmet/vegan/organic delights. I was so happy when I moved to my current home and discovered I had one only ten minutes away.
Wegmans’ red pepper hummus was one of my first discoveries in the place. The red pepper adds an amazing sweet-tanginess and gorgeous color. This stuff will look very pretty at all of your holiday parties.
One other difference from conventional hummus I noticed when making my version (that isn’t so apparent in Wegmans’ take) is the increased creaminess, which I suppose would be attributable to the peppery juices. For that reason I found this hummus particularly useful as a sandwich spread. (If you want to make it thicker you can use extra tahini, but keep in mind that it will compete with the flavor of the peppers.) That discovery would have happened after taking the photos you see here, featuring plain old pita. More details on my hummus sandwich adventures to come.
Roasted Red Pepper Hummus
- 1 red bell pepper
- 1 3/4 cups cooked or 1 can of garbanzo beans drained
- 3 garlic cloves
- juice of 1 lemon
- 1/4 cup tahini
- 1/4 cup olive oil
- salt to taste
- Preheat oven to 350. Cut pepper in half, remove seeds and stem, and rub lightly with olive oil. Bake for about 35 minutes or until tender and skin bubbles and begins to peel.
- Remove your pepper from the oven and let it cool. Peel the skin off. This isn't totally necessary, but I chose to do it in order to get a more even consistency.
- Place pepper and all remaining ingredients in food processor bowl and process until smooth. Serve with pita, veggies, crackers, or hang in there for a few days until I give you another idea.