Roasted Red Pepper Hummus
- 1 white onion (thinly sliced)
- 1 cup roasted red peppers
- 1 Tbsp. tomato paste
- 3 cups dried chickpeas (soaked overnight, or 2 cans of cooked chickpeas, reserve liquid)
- 4-5 Tbsp. tahini paste (optional)
- 1 Tbsp. minced garlic
- 1 tsp. ground cumin
- 1-½ tsp. smoked paprika
- Salt to taste
- 3-4 Tbsp. fresh lemon juice
- 1/4 cup reserved aquafaba liquid from chickpeas (chilled)
Garnish ideas
- Black olives
- Toasted sesame seeds
- Chopped thyme
- Red pepper puree
- olive oil
- If using dried chickpeas, place them in large bowl and cover with enough water to cover two times over. Soak overnight; drain and rinse. In large pot, combine chickpeas and enough water to just cover; cook until tender and falling apart, about 2 hours. Drain cooked chickpeas and reserve and chill ¼ cup cooking water (aquafaba) for use later. Let chickpeas cool to room temperature. (Note: If using canned chickpeas, skip this step.)
- In pot over medium heat, heat olive oil, add onion and slowly cook, stirring occasionally, until soft and sweet, at least 20 minutes, to caramelize.
- To pot with caramelized onion, add roasted red peppers and tomato paste, heat for 5 minutes.
- Into blender or food processor, pour in onion-red pepper mixture and puree. Set aside.
- If using canned chickpeas, drain, but reserve and chill ¼ cup liquid (aquafaba) from can.
- In food processor, blend chickpeas, tahini paste, garlic, cumin, smoked paprika, salt, red pepper puree and lemon juice until smooth.
- While food processor is running, slowly drizzle in chilled aquafaba and blend until hummus becomes very smooth and creamy. (Note: Chilled liquid will create a creamier texture.)
- Taste and adjust seasoning as needed.
- Transfer hummus to serving bowl and make a well in center with back of spoon in which to add garnishes of choice. (See above.)
- Serve with warm pita bread, raw and roasted vegetables and crackers of choice.
Order the ingredients you’ll need to make this healthy hummus!
