After years of trying to doctor up disappointing store bought hummus, I decided to try my own easy recipe of roasted red pepper hummus, and it paid off! Store bought hummus is always too thick and not drizzly enough. And flavorless! Have you ever been to a really amazing greek restaurant and had the hummus of a lifetime? What’s their secret? I don’t know what they’re doing right, but my secret to great hummus is two things: a little greek yogurt and cumin. I’m pretty sure Sabra doesn’t use cumin. Hummus is so much better with fresh ingredients, and the roasted red peppers add a lovely sweet, smoky flavor.
Let’s get started on this hummus! First you’ll need some jarred roasted red peppers. I used the jarred kind because they’re in juice, and a lot softer. Just fork out about a half cup of those guys into the food processor and give them a quick whizz before adding the other ingredients.
Then add your chickpeas, tahini, lemon, salt, cumin, garlic, and yogurt. Puree everything until smooth, scraping down the sides periodically. While the food processor is running, drizzle in the olive oil through the vent hole.
Serve in a bowl topped with a little extra chopped red pepper and a drizzle of oil with some pita chips or toasted pita slices.
If you like the hummus a little smoother, add a little red pepper juice or some extra olive oil.
It’s so simple and delicious! What quick appetizers do you love?
- ½ cup canned whole roasted red peppers, juice drained
- 2 14 oz cans of chickpeas, drained
- ¼ cup tahini
- juice of 1 lemon
- 1 tsp cumin
- 1 clove garlic
- 2 heaping tbsp plain greek yogurt
- 1 tsp kosher salt
- ¼ cup olive oil
- In an 8 cup food processor, add the red peppers and whiz for a couple seconds until chopped. Add the chickpeas, tahini, lemon, cumin, garlic, yogurt and salt. Puree until smooth.
- Scrape down the sides. Run the food processor again. While the food processor runs, add the olive oil until well incorporated and smooth.