Lately, I’ve been doing everything in my power to use up my garden vegetables.
Over the past week I’ve been enjoying Roasted Tomato Basil Pesto, Long Weekend Grilled Salad, Kale Chips, cucumbers and hummus, Weekend Glow Kale Salad, and Chocolate Chip Cookies. To balance out the vegetables of course.
This end of season bounty reminds me of the organic Plan B CSA that we had last summer. There is so much produce to use up!
I even started gathering “bouquets” of kale and giving it away to friends and neighbors as I beam with pride, “I brought this for you!”
“Oh, you shouldn’t have….really you shouldn’t have.”
I think I might be starting to lose friends.
We’ve been getting a lot of wet and humid weather lately and I realized if I leave the peppers on the plant too long the inside starts to grow mold. Never a good thing to discover when you slice one open!
I knew that I had to use up these beautiful peppers…or bust.
And because I seem to be obsessed with roasting and grilling things lately, I decided to roast my peppers. Roasting is a great way to “condense” a large amount of vegetables. Kale chips, I’m looking at you!
How To Roast Peppers
Ever roasted peppers before? I used to be scared to try because I thought it was really difficult. You want me to PEEL the skin off? How in the world…?
Turns out, it’s so easy Sketchie could do it! Although, he does have really long claws…
1. Start by preheating the broil setting on your oven (I used heat setting 4 out of a possible range of 5) and move the rack up to the top or second highest spot. Line a large baking sheet with tinfoil.
2. With a paring knife, carefully slice a circle around the top of the pepper. You can use any type of pepper you prefer! I used bell peppers and banana peppers, as that’s what I grew in my garden.
Discard the inner flesh and seeds as best as you can.
3. With the cut side down, slice down the middle of the pepper, creating two halves.
Like so. Remove rest of seeds.
4. With your hand, SQUASH each piece! Whee!
I’m sorry for this picture, I really am. I’m a one woman show, clearly.
Squashed!
5. Place all the flattened pieces onto your baking sheet. I roasted about 6 small peppers, but if using large ones, you could probably use 3?
P.S.- This baking sheet should be lined with tin foil not parchment– I changed this after I took the photo.
6. Broil for about 10-13 minutes, until blackened. My peppers were in there about 12-13 minutes at broil setting 4.
7. This is where your tin foil comes in handy! Carefully wrap up the peppers with the tin foil and let it steam for about 15-20 minutes. Meanwhile, you can prepare your hummus ingredients.
8. After 15-20 mins, gently peel off the blackened skin. This is why it’s important to really blacken your peppers; the more black the skin gets the easier it is to peel away. It really does come off easy.
Your discard pile on the left and your delicious roasted peppers on the right:
Now it’s time to make delicious, creamy roasted red pepper hummus. It’s just what you do!
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Ultra Creamy Roasted Red Pepper Hummus
Yield
2 cups
Prep time
Cook time
0 minutes
Total time
This is one of the creamiest hummus recipes that has ever come out of my processor! It has a light sweetness with a lovely roasted flavour thanks to the roasted red peppers.
Ingredients
- 1 garlic clove
- One 14-ounce/400ml can chickpeas (about 1 1/2 cups cooked)
- 3/4 cup roasted red peppers
- 1/4 cup tahini
- 5 tablespoons freshly squeezed lemon juice, or to taste
- 2 tablespoons reserved chickpea brine (or water)
- 1 teaspoon fine sea salt, or to taste
- 1/8 to 1/4 teaspoon cayenne pepper, to taste
- Extra virgin olive oil, for drizzling
- Smoked paprika, for garnish
Directions
- Open the can of chickpeas and spoon off 2 tablespoons of the brine (liquid). Reserve this for the recipe. Now, drain the rest of the can and rinse the chickpeas well.
- Add the garlic clove into a food processor and process until finely chopped.
- Add the drained chickpeas, roasted red peppers, tahini, lemon juice, and reserved chickpea brine into the food processor. Process until the hummus is silky smooth. Scrape down as necessary.
- Now add in salt and cayenne, to taste, and process again until combined.
- Scoop into a bowl and drizzle with olive oil and garnish with paprika. This hummus will last about 4-5 days in the fridge in a sealed container.
Thanks to the delicious roasted peppers, this is the creamiest and silkiest hummus to come out of my processor!
I couldn’t get over how smooth it became once I put the roasted peppers in. It was as if I added a half cup of oil, only I didn’t. Yeehaw.
This counts as lunch, right?
Roasted red pepper hummus is my favorite kind! I have a thing for the Athenos brand at HEB. Thank you for a homemade recipe! I love making things myself because I know exactly what goes into them. I’m always afraid that big companies add harmful things into food to increase shelf life, so I have to be really careful with what I buy.
Thanks for showing how easy the process is. I’ve always been scared of roasting peppers thinking I’d either burn myself, the house or be stuck peeling skins for like 8 hours or something!
I seriously miss good hummus. Dining hall food makes me want to vom. Come visit and bring me a batch?!
Oh I am all over this like a (clever quip here)!!
Trader Joe’s Chipotle Hummus is my favorite and it would be awesome to be able to make a similar recipe since they’re known to lure you in, make you love a product and then snatch it away from you! (RIP Thai Lime Rice and Strawberry Yogurt)
YUM! I definetly need to eat more hummus now….this looks fantastic :)
Grilling them works pretty well, too. Next time you have a ton of red peppers, roast them/grill them until blackended and remove the skin. The gently saute some garlic in olive oil, add the roasted peppers, with some water, along with a small potato or sub some milk for water (for creaminess). Freshly ground coriandor is a nice spice addition along iwth S&P. Blenderize. Voila — roasted tomato soup. You can do this with squash, too. Works as a chilled soup, as well.
err. . .roasted pepper soup. ;)
mmm sounds lovely!
i’d eat that for breakfast it looks fabulous!
I would LOVE to be your neighbor. You would be the greatest neighbor ever. God knows the neighborhood we live in is like dry toast land. Can’t wait to move next year! Lovely hummus recipe. Have a lovely day!
can’t wait to try this out! And I have red peppers in my fridge right now…ehehe guess I know what will happen to them!
I LOVE red pepper hummus! It is my favorite kind. I’ve been planning to make some but haven’t felt inspired. This did the trick! Thanks as always.
I love the rich moisture that roasted red peppers adds! They’re by far one of my favourite hummus and salad ingredients. PS. If you came to my door with a bunch of kale, I’d be over the moon. Might even make you some kale chips! ;)
We need to be neighbours :)
I have a jar of tahini that I need to use… definitely going to try this hummus recipe today =) Looks amazing!
Loved your original hummus recipe, and this one looks amazing. I absolutely love roasted red pepper hummus. Been buying it for ages, but only got into making my own hummus recently. Haven’t experimented with many flavors yet, but I’ve got to try this. :) Thank you!
-Miriam
YUM! Roasted peppers on anything is totally my jam. That hummus looks so luxurious!
I’ve been giving my peeps the “greens bouquet” too! A little red and green chard, some regular kale, little dino kale, maybe some parsley sprigs… Flowers are boooring!
I made the roasted roma tomatoes and then went out, bought more, and have been making them with every meal since. I can’t believe I’ve never done that before! I will roast some peppers, but the past couple times I’ve made hummus it’s been disgusting. I don’t think it was the recipe though. You know how sometimes a certain food just grosses you out? Maybe I just need a hummus break. Anyway, these roasting recipes are fun! I hope there’s more! :)
I had absolutely no idea how roasted peppers came about – I can’t wait to make a roasted pepper avocado spread for sandwiches this week!
That looks heavenly!!
I don’t ever use that much tahini in my hummus recipes but I’m going to have to give it a try…1/4 cup eh… I’m on it!
I roasted peppers recently for a tagine I made, it was weird! But tasty :)
I already added your Roasted Tomato Basil Pesto to my “to-make” list, and now I have this to add. I love roasted red peppers. I would probably eat them straight out of the oven before even getting out my food processor to make the hummus. And thank you for the foil tip! I would always use parchment!
By the way, I’ll take as many kale bouquets as you’re willing to give. Your neighbors are lucky!
That is so cool! I have always been intimidated to roast peppers, but With these directions, I Think I can handle it! :) thanks for sharing!