I love the rosy color and tang that roasted red peppers add to hummus. This hummus is quite moist, and probably a bit lower-cal, due to the extra liquid from the peppers. If you roasted your own red peppers that might not be the case, but I’ve used jarred ones so far without squeezing the liquid from them. My husband likes the hummus this way, but if you want it thicker cut down the water or dry off the roasted red peppers.
When I make hummus I almost always start with whole hulled sesame seeds and basic homemade chickpeas. I have a Vitamix so I figure why not blend some sesame seeds in water instead of using tahini? It’s guaranteed to be totally fresh that way and inexpensive, too. I keep sesame seeds and other seeds in the freezer to preserve the vitamins in them and avoid spoilage.
Last week on a sunny day my husband and I grilled naan on the deck on our Big Green Egg and I served this hummus with the naan (I hope to post about grilling the naan soon). This week I made roasted red pepper hummus again for a simple dinner of pita sandwiches with hummus, sliced cucumbers and tomatoes. I keep coming back to it lately, I hope it’s one that you will enjoy, too.
- ¾ cup hulled white sesame seeds
- ½ cup cooking water from homemade chickpeas
- juice 1 large lemon, 3-4 Tbsp.
- 2 Tbsp. extra virgin olive oil
- several scallions (white and most of green part) or ⅛ large yellow onion (2 oz. onion)
- 2 cups cooked homemade chickpeas (see my basic chickpeas post for recipe).
- 2 large cloves garlic, about 1 Tbsp. chopped
- pinch cayenne
- ¼ tsp. cumin
- several grinds of black pepper
- scant ½ tsp. salt or to taste
- ⅓ cup roasted red peppers
- Combine the first 5 ingredients in your blender or food processor. Process until smooth.
- Add chickpeas, process until smooth.
- Add and blend remaining ingredients.
- Vitamix specific directions: begin on low speed, increase to highest variable speed, mixing vigorously with tamper.
- Adjust salt and pepper as needed, blend in.