Deliciously healthy roasted red pepper hummus topped with toasted pine nuts. Great party dip for your veggies and pita chips!
It’s time I posted a recipe with a middle eastern flair. After all, a good deal of my adolescence was spent in Cairo. But like most teens, I found foreign food to be exactly that. Foreign. In the 7 years I lived there I hardly tried any of the native cuisine. And I never tried hummus until I came back to the states. Ummm HELLOOOOO! What was my problem?! I now know hummus to not only be delicious but insanely addicting. And I had to start making my own right away.
Almost every fun hummus recipe begins with a BASIC hummus recipe. Last month I wrote a guest post for Laurel Macy‘s lifestyle blog about that very thing! Check it out for making an easy basic hummus. I love mine with more tahini and lemon than most recipes call for. It’s a personal preference… but it’s the best. Just saying.
To spice up the basic version I’m creating a roasted red pepper hummus with pine nuts. To roast your own red peppers at home is so easy. You take a pepper. Wash it. Cut it. Take out the seeds.
Slice the pepper into thick strips and lay them skin side up on a baking pan. Broil them on high for 5 minutes but remember to keep an eye out because all ovens are different! You want the skin to get crispy and black.
Take them out of the oven and promptly dump them into a glass bowl. Quickly cover them with plastic wrap. Quickly now! You want the peppers to steam for awhile as they cool. It helps loosen the skin which you are about to peel off.
Give it 30 minutes or so. While you wait you can go ahead with measuring out the other ingredients and setting up your food processor. I live in a little apartment right now so I have to keep mine packed away and it’s a pain to dig out. Which makes no sense seeing as how I use it quite often. I hardly use my microwave. They should switch places.
30 minutes later and you can see these lovely little roasties are ready for peeling.
The skin will be easy in most places to peel away but sometimes you get areas that just won’t come off. Don’t get frustrated. Just clip it off with some kitchen shears or a knife. No biggie. You’ll end up with wonderfully soft pepper slices and you’ll forget you were ever upset.
Now this may be obvious but I’ll say it anyways. Roast more than one pepper at a time and save the leftovers for snacking or freezing for later. That way you’ll have some on hand when you want to whip up another batch of roasted red pepper hummus! Which could be the next day. It was for me.
This next phase is almost the exact same as my basic hummus recipe. In a food processor combine 1/3 cup tahini, 1/3 cup lemon juice, 1/4 cup extra virgin olive oil, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1 garlic clove. Please get juice from real lemons, yo. You can’t beat the taste! Blend.
Not the greatest looking stuff… YET. There’s one more awesome ingredient! Take 1/4 cup pine nuts and toast them in a small skillet over medium high heat. The timing on this can vary but you want enough time to take the nuts from raw to nice and toasty looking.
The nuts on the left are right from the store and raw. The ones on the right have been toasted for several minutes and stirred on occasion to make sure all sides get some brown. These are also delicious on their own but don’t snack on too many. Save them for the hummus
First set aside 1 tablespoon of the pine nuts to garnish. I like some whole nut crunch in a few bites. The rest you can drop right into the food processor and begin to pulse.
Check the texture after a few pulses. It will probably be really chunky. I actually really love smooth and creamy but it’s hard to get that in a food processor. You can blend for a couple minutes and it still won’t be silky. So right here you’ll see I’ve decided to go with grainy but still spreadable, yummy hummus. You may find that you need to add another tablespoon or two of water to get the right consistency. The red peppers add moisture of their own to the mix and that can vary depending on the size of your pepper so just play around and blend awhile until you get what you want!
You may also want to add more salt. I usually do if its for myself. I’m a salt lover. Always taste as you go. With so many of my regular meals I’m adding this or that according what I’m in the mood for. Want black pepper? Why not add a dash?! Want cayenne? Do it.
Let’s talk about the dipping devices. I had carrots on hand so that’s what I did. But you wanna know what my favorite dip delivery device is? Cucumber. You see, I love hummus. And cucumbers are mild enough to not interrupt the dreamy hummus experience while still doing their main job. Transporting the hummus from bowl to mouth. Carrots are still acceptable but they have a strong and distinct taste that accompanies the hummus. Good, but distinct. Bell peppers are also great specially since you there are red bell peppers inside. Then again, you can never go wrong with pita bread or pita chips.
- 1 red bell pepper
- ⅓ cup tahini
- ⅓ cup lemon juice
- ¼ cup olive oil
- ½ teaspoon cumin
- ½ teaspoon salt
- 1 garlic clove
- 1 can (15 ounces) chickpeas
- 1 tablespoon water
- pinch of paprika
- Wash and take out the seeds of 1 red pepper. Cut into thick strips and lay skin side up on baking pan. Broil for 5 minutes or until tops have patches of black. Immediately place in a glass bowl and cover with plastic wrap. The peppers will steam as they cool. After 30 minutes remove plastic wrap and peel off the skin with ease. Set aside.
- In a food processor add tahini, lemon juice, olive oil, cumin, salt, a garlic clove, and blend. Add chickpeas, water, and roasted red pepper slices. Pulse together in a chunky paste.
- Toast pine nuts. Set aside 1 tablespoon whole while adding the rest to the food processor. Blend together until the hummus reaches desired consistency. Add water and/or salt as needed. Spoon into a bowl and add the whole pine nuts and a pinch of paprika.