Roasted red pepper hummus is by far our favorite version out of the many varieties of hummus recipes. This makes a great spread on sandwiches like falafels, burritos, and other wraps. Roasted red pepper hummus also makes a great dip for crackers, vegetables, and breads. The roasted bell peppers add a smokey element that raises the flavor profile to the next level. We use to purchase this hummus all the time. However, when we began making our own at home, there was no comparison and we never went back since.
2 1/2 to 3 cups cooked chickpeas
1/2 cup roasted red bell peppers
2 cloves Garlic
2 tbsp Tahini
3 tbsp Olive oil
1/4 aquafaba & sea moss gel mix
2 tbsp Fresh squeezed lemon juice
1/4 tsp sea salt (or to taste)
1/4 cup of water (only add as needed for smooth consistency)
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Soak chickpeas overnight (Dried chickpeas only)
Cook chickpeas until soft. (If using canned chickpeas then skip step 1 & 2)
Run under cold water and remove from shells
(Personally I do not think that this step is necessary if you have the right high speed blender. I have made hummus without removing the shells and it tasted fine to me. However, some people prefer it this way. That is why I added this step in the directions. Remember, it is you choice.)
Place 2 cups of chickpeas in blender or food processor and blend for 30 seconds
Add remaining ingredients except water, aquafaba/sea moss mix and blend.
Add aquafaba/sea moss mix
Only add 1 tbsp at a time of warm spring water to adjust the consistency of the hummus
Once desired consistency is reached, add hummus to a glass bowl with spill proof lid
Garnish with roasted red peppers (optional)
Store in refrigerator and consume within 2 weeks
1) We recommend only adding a little bit of salt and adjusting levels later.
2) Do not add too much tahini, it will completely alter the taste.
3) If you have a high speed blender such as a Vitamix or Blendtec, then you may not need to remove the shells since these blenders are powerful enough to achieve a really smooth consistency.
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