Roasted red peppers are one of my favorite things to eat. I put them in so many things – often, just because I think it sounds good. I generally like red bell peppers over green bells, and roasting them makes them even more delicious. The good news is that roasting peppers is NOT difficult at all, so deliciousness is available to everyone. Hooray! Frequently, you can also find a jar of roasted red peppers in the pickle/olive/pickled vegetable section of your grocery store. In my opinion, they are more expensive than fresh ones and they are brine soaked which sometimes makes for kind of wet eats. But they’ll for sure do in a pinch. Just blot dry as much as you can. I know red bells cost more then green, but keep an eye out, for they will go on sale and then snatch them up. They keep for a fairly long time in the crisper drawer of your fridge and they certainly don’t have to be peak fresh to roast. Mine were not…which is actually why I roasted them. I got the original recipe from here where lots of tasty recipes can be found.
1.75 red bell peppers*
1 can (15-ish oz.) chickpeas/garbanzo beans, drained – juice reserved
1/3 cup feta cheese
2 tbsp tahini
2 tbsp lemon juice
2 tbsp olive oil
1 tbsp chickpea juice
3 cloves garlic, peeled and smashed**
1 tsp cumin
1/4 tsp paprika – I used smoked.
*This is what I had to use. I am confident using 2 peppers would not be a problem. I think using only 1 would result in the red bell flavor being more low-profile. If that suits you, go for it. I prefer a high-profile red pepper flavor.
**If this much raw garlic makes you nervous, dial it down to 2, or even 1 – depending on taste.
1. To roast the pepper, cut into sections and lay flat on a foil lined (my preference) baking sheet. Put in the oven to broil. You want the skin to blacken and char over as much of the surface of the pepper as possible. This may take up to 10 minutes – just keep checking every 2 – 3 minutes. Don’t be afraid you will burn it.
2. Whilst the peppers are roasting, assemble the remaining ingredients in the food processor.
3. When the peppers are charred, pull them out and put them in a zip-top bag or in a bowl covered in saran wrap. You want them to sweat a few minutes as this will make removing the skin a bit easier. I left mine in the bowl about five minutes.
4. Skin the peppers by pulling off all the blackened skin. The more charred the skin of the pepper is, the easier it will just come right off without any hassle. Dump the peppers into the food pro.
5. Give it a whiz to combine until it’s a desired pasty consistency. You can add more chickpea juice to thin it out a little bit. Taste and adjust any necessary seasonings.
1. Open jar of red peppers. Drain juice.
2. Dump everything into food pro.
3. Whiz and combine. Taste and adjust.
I recommend erring on the side of slightly thinner than you think you will want it. The first time I made the hummus, it tightened/thickened up quite a bit on the second day which was disappointing. I did take some hummus to my friend’s apt on Monday where she and her 18 yr old brother gave the hummus two enthusiastic thumbs up. Yay! I plan to take some to the office tomorrow for a tasting. Lucky them. 😉 I hope you enjoy! Happy eating!