• Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protien
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine

    • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Rachel's Roasted Red Pepper Hummus
    Lost? Site Map
    • Font Size:
    • A
    • A
    • A

    Rachel's Roasted Red Pepper Hummus

    Be the first to review!

    No photos yet!

    Add Your Photos
    Add This Recipe To:

    Ingredients:

    Serves: 8 , 

    Servings:


    ROASTED RED PEPPER BASE


    REST OF HUMMUS COMPONENTS

    Directions:

    Prep Time: 35 mins

    Total Time: 40 mins

    1. 1 Wash and cut the peppers in half and de-seed them, and cut the stems out. Chop each half into half again length-wise. Small pieces are good for this but don't make them too small.
    2. 2 NOTE- the above step can be difficult if you have very sensitive skin and/or cuts on your hands. I'd recommend wearing form-fitting clean vinyl gloves in that case.
    3. 3 Mix the pepper pieces with the olive oil and make sure they're well-coated with oil.
    4. 4 Lay them out on a cookie sheet with the skin side up and turn the broiler on, keeping them pretty close to the heat, about 2-3 inches from the source. (I do this in my toaster oven on the top rack and it works brilliantly.) Broil for 15-20 minutes. When the peppers' skins appear to be blackening in places but not COMPLETELY charred, you're done. This is important, or else the meat won't won't come out of the skins later.
    5. 5 Place the peppers into a large bowl and tightly cover in plastic wrap or put a large plate or bowl cover over the top, something to trap all that air in there-- this will steam the peppers and soften them further. Once tightly covered, let the peppers steam and cool in there for 15 minutes. No more, no less!
    6. 6 When the 15 minutes are up, extract the peppers (should be cool to handle now) and they should come right out of their skin now, some might take a little work. Put the slippery pepper pieces into a food processor and pulse a few times to puree them. Add a few drops of water if they won't puree on their own.
    7. 7 Add the chickpeas and do a rough chop a few times so the chickpeas and peppers can meld together.
    8. 8 Add the garlic, lemon juice and dry spices and keep on a continuous puree to blend all the ingredients, scraping down the sides occasionally to ensure an even blend.
    9. 9 The end result should be nice and smooth with no lumps or whole pieces of chickpeas or peppers; and a pleasant light red hue. I'd recommend refridgerating for at least 2 hours prior to eating/serving but of course you can't resist putting a pita chunk into it right now. ;) I love this on French bread or ciabatta with spinach and grilled eggplant!
    1. ? Have a question about this recipe? Ask the community.

    Spot an error? Submit a correction.

    Print This Recipe

    Chicken Breasts With Roasted Red Peppers. Recipe by SusieQusie

    Ratings & Reviews:

    Advertisement

    About This Recipe

    Rachel's Roasted Red Pepper Hummus

    on July 28, 2010
    ID #433755

    Yes, this seems a wee bit labor intensive and time-consuming just for hummus...but believe me, it's WORTH IT. I don't like peppers generally and definitely not peppers in chunk form, but the roasting, like sauteeing, softens them and makes them able to blend, and the freshness really imparts that flavor better than jarred roasted peppers. You'll never go back to storebought or recipes using jarred peppers after this!

    Contact This Chef Favorite This Chef

    Photos

    • Photos from Recipes Like This
      • Chicken Breasts With Roasted Red Peppers
      • Bruschetta With Roasted Red Peppers Yummy!
      • Roasted Red Pepper Soup With Orange Cream
      • Roasted Red Pepper Coconut Soup
      • Creamy Roasted Red Pepper Pasta With Sausage
      • Roasted Red Pepper Dip

    Nutrition Facts

    Rachel's Roasted Red Pepper Hummus

    Serving Size: 1 (103 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 116.6
     
    Calories from Fat 29
    25%
    Total Fat 3.3 g
    5%
    Saturated Fat 0.4 g
    2%
    Monounsaturated Fat 1.3 g
    6%
    Polyunsaturated Fat 1.2 g
    6%
    Trans Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 205.4 mg
    8%
    Potassium 208.2 mg
    5%
    Magnesium 28.6 mg
    1%
    Total Carbohydrate 18.4 g
    6%
    Dietary Fiber 4.0 g
    16%
    Protein 4.4%
    8%
    Detailed Nutrition Values About Nutrition Info

    Summer Grilling Headquarters

    Our one-stop shop has all our favorite grilled recipes -- with so many winners, your BBQ will sizzle all summer long. Fire it up »

    Advertisement