Thursday, March 25, 2010

Roasted Red Pepper Hummus

It's kind of a long story, not worth telling, but for some reason, I got the idea that I should make hummus for tomorrow's MOMS Club activity.

I found a no-tahini recipe because a> I don't have any tahini, b> it might be the thing that turns Peeper red when she eats certain brands and c> I don't know what it is.

Every recipe I found called for lemon juice, so I had to go buy that, but everything else was on hand.

It was worth the trip to the grocery, though, because while I was there, I found my store brand chewable vitamins on sale for 75% off, so I bought four bottles for the price of one, and ended up spending about $7.00 - and saving something like $17.00!

But, I digress . . .

Roasted Red Pepper Hummus

1 can chickpeas, drained
2 T lemon juice (Actually, this seemed too lemony to me; I would cut it down next time or leave it out. Figures.)
2 T olive oil
2 t garlic
1 large red bell pepper (Plus a little bit more. I used all I had, but more would've been better)
1/4 c red onion, chopped (More of this would've been good, too.)

  1. Cut bell pepper and onion into large strips, place on oiled (or Pammed) tray and roast under broiler until the skin starts turning black. (My onion was an afterthought, and was already chopped. Large pieces would be fine. I also added a bit more pepper that was already chopped. That's what you see in the photo. I didn't think to take a picture of the big pieces roasting.)

  2. Meanwhile, drain and mash the chickpeas (I used a handheld blender) and blend in lemon juice, olive oil and garlic.

  3. When peppers and onions are broiled, cut into smaller pieces and puree in a blender, then add to the chickpea mixture.

  4. Mix well and enjoy with crackers, bread or veggie sticks!
How did it turn out? Let's ask the judge . . .


  1. Tahini is pureed toasted sesame seeds. It looks almost like peanut butter in the jar, but it has a different taste, and it really adds flavour to the hummus. It keeps forever in the fridge. I shall now try adding red pepper and onion to my hummus recipe. And I hope Peeper isn't really allergic to tahini. Many commercial brands of hummus have tahini in them.

  2. I'm not a big fan of tahini myself but since it is just sesame seed paste you might want to look into sesame allergies.

  3. 2 brands of store-bought (Now that I've made it once, I can say "store-bought" with a superior sneer, right?) hummus have turned Peeper red everywhere she touched it, but Tribe does not, and this didn't. Tribe has tahini, too, so that's probably not what it is. She's got no problem with garlic, or with chickpeas in other stuff. Don't know what the culprit is, but we'll stick to Tribe or homemade.

  4. Jay saved this recipe and we've FINALLY got round to making it. Yum! We went without tahini, as per the recipe, even though we have some sitting in the cupboard. May add it next time. Will put it to the BB test when he wakes up.


What say you?