I am a total dip, spread, and sauce loving girl! I had to be careful how I worded that, saying I’m a dip girl may not be the best choice of words. Anyways, I don’t know about you but I love the way dips, spreads, and sauces can enhance something as simple as a slice of bread, a cracker, chips, or cut up vegetables. This Roasted Red Pepper Hummus did exactly that!
I’m the type of person where if there is just a bowl of chips or crackers sitting out it doesn’t really interest me. But, if you put out some chips with a bowl of salsa or hummus, I may end up eating all of it….which I may or may not have almost done with this bowl of Roasted Red Pepper Hummus.
In my opinion the chip, cracker, or vegetable is merely a vehicle for getting the maximum amount of dip on to it. I love chips that are shaped like scoops that way I can fill it with delicious dip and not have to worry about it falling off and running down the front of my shirt or landing on my shoe, anyone else have that problem? Hummus may be one of my favorite kinds of dips.
I love the creaminess of hummus and it’s versatility. You can literally take a can of chickpeas and add any flavoring you want to them and wind up with a healthy and delicious dip or even a spread for your sandwich or crostini. I’ve shared several kinds of hummus with you in the past, my Cilantro Green Chile Lime Hummus, Butternut Squash Hummus, Sun Dried Tomato Basil Hummus, Spinach Hummus, and even my Biscoff Cookie Dough Dip (Hummus). So as you can see, I’m kind of in love with the stuff. This Roasted Red Pepper Hummus may be my favorite though! I absolutely love roasted red peppers. They have a sweet slightly smokey flavor thanks to the roasting. I love the little charred black bits of the skin, I think they add so much flavor. To give the hummus and even more smokey flavor I added one of my favorite spices, cumin. Cumin is such a great earthy, warm spice. However, I will admit the smell sometimes reminds me of a smelly armpit, I know kind of a weird thing to want to add to food. To make this hummus I put the can of chickpeas, clove of garlic, roasted red peppers, lemon juice, cumin, salt, pepper, a little bit of olive oil, and some water in my Vitamix. If you don’t have a Vitamix or other high speed blender a food processor works well too. I have found though that the high speed blenders make a very smooth and creamy hummus, more so than the food processors. I don’t use tahini in my hummus because frankly I don’t really miss the flavor or the, but if you love the stuff then go ahead and throw some in.
When my hummus was done I used one of my favorite snacks, sugar snap peas as my dipping vehicle. I’m pretty sure there was twice as much hummus on each pea than there was pea! It was all I could do to stop myself from eating all of it, but then I remembered that it was a whole can of beans and my stomach might not appreciate it later. If you love dips, especially hummus as much as me then you must try this Roasted Red Pepper Hummus, it’s a total home run!
Yields about 2 cups of hummus 10 minPrep Time 10 minTotal Time Ingredients Instructions Notes Hummus is good served with crackers, pita chips, vegetables, or used as a spread for a sandwich or on crostini.
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