Make Your Own

by Jun 20, 2022North Brunswick, Recipes, Southern Sandi

Using this recipe as a base, you can create a world of hummus variations that are way better than store-bought.

Yes, you can buy hummus in the grocery store, but it isn’t cheap and is not nearly as delicious as making it fresh at home. Hummus is simple to make and is super versatile. You can put almost anything in hummus, but my favorite type to make is roasted red pepper and garlic hummus.

The first time I tried hummus was in college. I went home with my best friend, whose family was from Israel. Her mom had prepared all types of dishes for our arrival, and one of them was homemade hummus served with pita points and carrots. It looked kind of bland, but to my surprise it was so smooth and creamy and it awakened my tastebuds. The basis of this recipe came from her — thank you, Nina!

The basic ingredients are garlic, tahini beans or peas and lemon juice. The rest is up to your imagination. This version is prepared with roasted red peppers; however, you can omit the red pepper and roast garlic instead. You can also use edamame instead of chickpeas or incorporate sweet potatoes, pistachios or even roasted beets.

Hummus is a great vegan dip, as it has no dairy and no animal protein included. It contains lots of plant-based protein from the chickpeas, and it is calcium rich thanks to the sesame-based tahini.

This roasted red pepper and garlic version is great all on its own as a shareable dip, but it is also delicious on a wrap with turkey and cheese or mixed in the yolks when making deviled eggs. It can become a salad dressing when mixed with a bit of Dijon mustard and more lemon juice. It even makes a delicious pasta sauce when mixed with fresh basil, onion, sundried tomatoes and red pepper flakes. Clearly, this is something to keep in your fridge, and it’s certainly a go-to for me and my family.

The world is your hummus bowl, so try this recipe and wow yourself with all you can create with it.

Photography by James Stefiuk

Print Recipe
Roasted Red Pepper and Garlic Hummus
Using this recipe as a base, you can create a world of hummus variations that are way better than store-bought.
Recipe Hummus
Recipe Hummus
  1. Preheat the oven to broil.
  2. Core the peppers and cut into large flat pieces. Arrange the pepper pieces, skin-side up, on a baking sheet. Place in the oven and broil for 5 to 10 minutes until the pepper skin is charred.
  3. Remove the charred peppers from the oven, let cool and remove the skin. Set aside one piece of pepper, slice lengthwise, and use for garnish.
  4. Add the drained chickpeas, peppers, lemon juice, tahini, garlic cloves and olive oil to a food processor and process for 1 minute or until well combined and smooth.
  5. Scrape the sides and bottom of the bowl, add the cumin, paprika and salt and process another 30 seconds.
  6. If the consistency is too thick, add about a tablespoon of the chickpea juice and process. Repeat this until the consistency is smooth and whipped.
  7. Spoon the hummus into a bowl and lay the strips of pepper in the center. Drizzle with olive oil, sprinkle with paprika and serve.
  8. Store in an airtight container and refrigerate up to one week.