A hummus with some heat and a how-to on roasted red peppers!
See this beautiful pepper below? That is a red pepper that has been roasted to perfection: the raw flavor is mellowed and the texture is soft and smooth. Basically, it belongs in TONS of recipes that call for deliciousness and you will love it in this hummus recipe today!
Quick tutorial: How to Roast Red Peppers
- Preheat your oven to 400 degrees.
- Cut your pepper in half and remove all the seeds and flesh.
- Place on a baking sheet and and drizzle or brush with a little olive oil.
- Cook until the skin is browning (just like the picture above!!) about 30 minutes.
- Remove from oven and peel the charred skin off. It will peel off super easy (and will be super satisfying if you’re into that type of thing – haha).
See? Super easy! All of four minutes of active time!
So, let’s get to this spicy hummus. The hummus is made by throwing tons of goodness into your food processor. I love this part (and so will you) because this is an appetizer/snack that you can throw together in TEN MINUTES. And that’s what we all want (or NEED), right?? Plus, you will love this because hummus is truly just a trick to eat more veggies – a delicious trick, that is.
The base of this hummus is like most hummuses: chickpeas, olive oil, and tahini. Then, we’re gonna add some flavor: lemon juice, cumin, cayenne pepper, and garlic. The cayenne pepper is gonna give your hummus this awesome heat and how much you put in is 100% up to you and your taste buds. I added 1 and 1/2 teaspoons and that gave it a nice spiciness. If you’re not a fan of spicy, reduce it to 1/2 teaspoon or leave it out completely. If you like the feeling of your mouth on fire, add a whole tablespoon! Taste and adjust to your preference!
To top off this hummus, we’re gonna chop up a roasted red pepper. You can mix it in throughout the hummus, but I just dolloped the chopped pepper on top because I thought it looked so pretty.
Serve it up with some veggies and pita chips and enjoy!
- 2 - 15oz. cans of chickpeas, drained and rinsed
- ¼ cup reserved chickpea juice from the can
- 1 and ½ teaspoons cumin
- 1 and ½ teaspoons cayenne pepper (to taste)
- 1 teaspoon minced garlic (about 2 cloves)
- 2 Tablespoons lemon juice
- ⅓ cup tahini
- ¼ cup olive oil (plus more to taste)
- 1 roasted red pepper, chopped
- In your food processor, blend chickpeas, juice, cumin, cayenne, and garlic until smooth.
- Add lemon juice, tahini, and olive oil and blend until smooth.
- Mix in your red pepper or dollop on top. Serve with extra drizzled olive oil and sprinkled parmesan, if desired.
Make dairy-free: Leave off the parmesan topping.
A note about nut allergies and tahini: Tahini is sesame seed butter, which is technically nut-free, but some people with nut allergies have a sensitivity to tahini as well. Be sure to double-check that tahini is safe for you before trying.
This recipe was adapted from my friend Heather's awesome hummus recipe. Special thanks to her for sharing!!
If you try these, I’d love to see the result! Tag your kitchen creations with#mesacookingco so I can admire your beautiful work!
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