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!
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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?
Mmmmm I’m sure this is delicious! Omgoodness Angela! Last night I roughly followed your recipe from memory for the roasted tomato pesto, and then my own chapatii (or naan), and made a pizza out of it!! it was soooooooooo gooooood~~Even my parents said they loved it! Usually they’re picky when it comes to anything outside of the Korean dishes we eat.
I never knew how to roast peppers! I’m totally going to try this! And I LOVE hummus so I need to try this recipe!
That looks amazing! And seems so much simpler than I thought it’d be.
Thanks for the pepper roasting step by step photos…and that hummus…looks so good. And I can feel my sinuses opening from here: garlic, red peppers, cayenne, lemon juice, red pepper flakes…yep, I’d say so :)
It looks great! And good work with the photos b/c sometimes it can be challenging (For me at least) to get a bowl of dip to just SHINE and be a superstar…and you totally did!
I love roasted red pepper anything!! Thank you for this.
Roasted red pepper is one of my favorite hummus flavors so I’ll definitely be recreating this!! Do you reserve 2 tbsp of chickpea liquid or 4?
Awesome tutorial! I have always roasted them on the stovetop and seeded them later but this idea seems much easier! Now I just have to grow some patience to wait for them in the oven..
Well as Mr. Rogers once said… “please won’t you be my neighbor :)” haha I would love to have fresh veggies hand delivered to me! All I seem to get are men offering me alarm systems or asking for my vote :(.
Great post! I made roasted red pepper soup this summer. At first peeling the skin seemed intimidating, but you’re right it’s not all that bad!
This is brilliant. I wish I had an over abundance of produce issue. I would be grilling and chopping the days away. (Okay, in my dreams. My office mate would probably be annoyed with all the sounds and smells.)
As usual, gorgeous pictures! Seriously, Angela. I am blown away every time. I need to start thinking of better photo gawking comments. I am still thinking about those cookie pics :)
I would happy accept a kale bouquet, so much tastier than flowers! I have been hummus obsessed lately so I can’t wait to try this recipe. I also really like the new banner/header.
I love your idea of using the foil to wrap the peppers in steam pocket! I usually place them in a bowl and cover in saran.. but it wastes more + more dirty dishes (yuck!) Great Idea!!
Question, have you ever tried roasting spicy peppers for Mexican type dishes? Just wondering because I usually leave the seeds in the peppers while roasting thinking it would infuse some of the ‘spice’ into the pepper, but I could be wrong. Anyone know?
No I haven’t but that’s a good question.
I like your Kale story. That’s cute. That’s a neat way to roast red peppers. I have never done it that way. It looks easier than doing them whole on the stove top which is how I do it. I will have to try it your way. Your recipe for humus is similar to mine except I like to add a touch of cumin. Happy Friday! :)
You can bring me over a bouquet of kale any day! ;)
Seriously, is there any room in that hummus for my ENTIRE HEAD?
That looks amazing and so creamy! I wish I had a bowl of this to have for lunch today.
oh wow.. i think i’m going to make this!! it looks soo good. I like your step-by-step explanation :)
So strange – I literally just made Roasted Red Pepper Hummus 2 days ago – and it was definitely the best hummus I’ve ever made! I have a question for you about how you make your hummus – I’ve only made it with canned chickpeas, and I usually dont cook them first – but the last time I made them I cooked and peeled them and it turned out SO incredibly creamy and delicious. Im not sure if this is because they were cooked or because I peeled them. . Do you ever peel them? And have you ever used dry chickpeas?
I’ve heard that the secret to creamy hummus is peeling the skin, so I think that’s probably why! How did you peel it?
Well about that . . lol – It took forever! First I soaked them and you kinda pinch them out of their shell, then I decided to boil them good because I thought that would help, though I’m not so sure it did. . but there MUST be an easier way!
Yum, I’ve always wanted to make my own roasted red pepper hummus! Do you cook your own chickpeas or used canned?
Adding this immediately to the rotation. I love experimenting with new hummuses (hummi?) in the store, but I’ve never had the guts to do it when I’m making it myself in the food processor.
Plus, now I can figure out how to use the broiler in my super-old-school 20s-era oven.
Yum! Do you think this could easily be made as regular hummus (not the biggest fan of roasted red pepper flavour but have wanted a creamy hummus recipe for ages!). Thanks Andrea :).