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?
Lunch? I’d eat that for breakfast, lunch and dinner!
Perhaps a few of your vegan chocolate chip cookies along with the kale would sweeten your neighbours up?
Roasted red pepper hummus is my FAV!!! It really does have a smokey flavor and is extra creamy. I think I’m due for a new batch soon ;) Happy Friday!
awww smokey is the word I was looking for!!! LOL
Delicious! I buy roasted red pepper hummus on a regular basis. Hmmm, why buy it when it looks easy to make? Great recipe. Thanks!
My boyfriend loves roasting red peppers! So this hummus will pretty much be the next best thing we’ll start making. :)
I had no idea that you have to peel off the skin to make roasted peppers like in the stores and restaurants! thanks for sharing
I love variations on hummus – can’t wait to try this!!! You have the cutest little dishes & bowls – I’ve been thinking about checking out all the local thrift stores to see if I can find some new dishware to update my collection!
Thanks Andrea! I think the thrift stores is a great idea. I bought some stuff at the antique market this summer and it was dirt cheap.
Love roasted red peppers and this is my fav way to make hummus and doing it all summer. Recently switched it up instead of chickpeas used red lentils and turned out super yummy! Thanks for sharing your way to raost peppers sounds so much easier than the way I have been doing it.
How did you know!?
this is one of my favorite(or you would say “favourite”-sp) hummus flavors and roasted red bells…I live for! I could eat them raw actaully non-stop too. :)
Totally lunch!
I’m here for you girl! ;)
Thanks so much! I just love your blog. I’ve made several of your recipes, and have loved all of them. I made a batch of your “the hummus that changed everything” a few weeks ago. It was awesome. I was thinking I’d like to make it with roasted red peppers because that’s usually my favorite hummus if I buy it. Then you posted this recipe…it’s like you were reading my mind. :)
Thank you Angela, for your wonderful blog and fabulous recipes!
Every time I read your blog while I’m at work and every time it makes me hungry! :)
Looks amazing and sounds even better. I have tried roasting peppers before but the skin did not come off so easy. I did not do the wrap and steam method though, so that would likely help ALOT! I will definitely try this soon!
Too funny — I just made a batch of roasted red pepper hummus before I sat down to read your blog this morning! I don’t have any red peppers in my garden, though, so I used a jar. Not quite the same effect, I think. Next time I’ll buy some fresh ones and try your roasting method. Looks delicious!
Roasted peppers are one of my favorite things everrr. And roasted tomatoes. Roasted red pepper + tomato soup? I think so! Oh and yes…that is definitely considered lunch. Great tutorial!
Sounds delicious!
Love it, love it, will make it this weekend. Yummm. Thanks Angela!
You make the most beautiful hummus! I love the sprinkling of paprika on top. Hummus for sure counts as lunch…it’s been my breakfast and dinner before, too!
Thank you for the tips on roasting peppers this looks delicious!
Brilliant, I have a few bell peppers still on the plants that I’m dying to use before they start to rot. Thanks for the inspiration, that hummus looks incredible!
I’m so jealous of all the vegetables coming out of your garden! I really wanted to have a garden this year, but we moved in the middle of the summer. :(
This hummus looks SO GOOD! Definitely going to be making it soon.
I’ve always been scared to roast my own peppers- that’s why I depend on organic store bought ones :) I’ve been wanting to learn, so this couldn’t come at better timing :) Perfect to whip up this weekend for the long school week ahead!
I would LOVE to get a bouquet of kale! I joked to my husband this week that I don’t want flowers for my birthday but would gladly take a bouquet of beautiful curly kale!