1/1 Photo of Roasted Red Pepper and Rosemary Hummus
Chris Hoekstra's Note:
This recipe has its roots from the Moosewood cookbook (1st generation) but it has been revised and added to so much it barely resembles the original. This recipe receives rants and raves from everyone who tries it, hummus lovers and new initiates alike. Full of flavor, rich in taste and a carefully crafted roller coaster of spices, this is probably one of the best versions of the popular hummus recipe you will ever try!
My Private Note
Units: US | Metric
- 2 (15 ounce) cans chickpeas, rinsed
- 1 large red pepper
- 1 garlic clove, finely diced
- 1 cup Italian parsley (large flat leaves)
- 2 medium green onions, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 6 tablespoons tahini
- 3 whole lemons, juiced
- 1/2-1 teaspoon salt
- 1/2-1 teaspoon black pepper
- 1 tablespoon tamari or 1 tablespoon soy sauce, to taste
- 2 teaspoons cumin, to taste
- 1/2 cup olive oil
- 1 dash cayenne pepper, to taste
- 1Rinse chick peas and place in saucepan with water to cover.
- 2Bring to boil and simmer for 30-60 minutes to further soften, adding more water when necessary (This step really makes a big difference: Without cooking, you get more of a gritty store bought consistency; WITH cooking, you get a true authentic creamy consistency).
- 3Drain in strainer and set aside.
- 4Slice red pepper in half and take out seeds.
- 5Roast halves under broiler or on grill until skin is blackened (approximately 3-5 minutes).
- 6Place red pepper, garlic, parsley, onions, and rosemary in food processor and mince very finely.
- 7Add chick peas, tahini, lemon juice, salt, cumin, olive oil, and tamari or soy sauce to food processor and mix to form a thick paste, blending for about 10 minutes total with all the taste testing and tweaking of taste (To thin consistency if desired, add more lemon juice, olive oil, or lemon juice/water combination).
- 8Season with cayenne pepper to desired spiciness.
- 9Transfer to lidded container and store in refrigerator for 12-24 hours to age.
- 10To serve, spread to ½ inch thickness on plate, drizzle with olive oil, sprinkle with Hungarian paprika and cumin for color and to taste.
- 11Serve with sliced, toasted pita, sliced baguette, or vegetables.
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Nutritional Facts for Roasted Red Pepper and Rosemary Hummus
Serving Size: 1 (125 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 220.7
- Calories from Fat 122
- Total Fat 13.6 g
- Saturated Fat 1.8 g
- Cholesterol 0.0 mg
- Sodium 403.0 mg
- Total Carbohydrate 21.0 g
- Dietary Fiber 4.8 g
- Sugars 1.0 g
- Protein 5.5 g