Roasted Red Bell Pepper Hummus with Sun Dried Tomatoes

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If you’ve seen the classic musical Oliver there’s a scene where the poor starving, orphaned Oliver has made his way to a boy’s home. They have been fed a sorry looking meal, but there’s CHEESE on the menu.

Oliver feebly asks one of the evil, bloated workers, “Please, sir, may I have more cheese?”

Like a screeching hyena the man replies, “MORE?! You want MORE cheese?!”

In our house, we have a running joke that uses that salvo of theatrical lines when something is really good and MORE has been requested.

This hummus garners such a reaction.

We both love hummus, but I had been hankering (that’s a mountain word folks for “really been wanting to”) to try my hand at making my own hummus.

This is what I knew I was going to have to do to make homemade hummus.

  • Acquire tahini paste – easily done online if you can’t find it at a local grocer.
  • Peel all of those chickpeas in a 15 ounce can – bless their little hearts. Removing the skins is the key to a smooth, creamy hummus. I have a kitchen hack tutorial for this step after the recipe below.

After that, it was pretty much up to me what kind of hummus I wanted – and we knew the flavors we wanted – straight from the Mediterranean. Roasted red bell peppers and sun dried tomatoes. Tall & Handsome and I both can’t get enough of these tasty little morsels. Be aware, the roasted red bell peppers will make the hummus red.

As the Campbell soup kids use to say, it’s ummm, ummm, ummm good!

Roasted Red Bell Pepper Hummus with Sun Dried Tomatoes

1 15 ounce can of chick peas (garbanzo beans)

1/2 cup tahini paste

Juice of 1/2 lemon

1 tablespoon minced garlic

1 teaspoon kosher salt

1/2 cup roasted red bell pepper, blotted dry, coarsely chopped and divided

2 tablespoon chopped sun dried tomatoes

Liquid from the chick pea can

Olive oil and paprika for garnish

  1. Drain the chickpeas. Reserved the liquid and set aside. Remove the skins from the chickpeas. This will ensure a smooth hummus. Throw the skins away.
  2. Place the skinned chickpeas in a blender or food processor. Pulse until the chickpeas look sandy and crumbly.
  3. Next, add the tahini paste, lemon juice, minced garlic, 1/4 cup coarsely chopped roasted red bell pepper and kosher salt. Blend until hummus starts to become smooth.
  4. Continue blending, gradually adding some of the chickpea liquid until the hummus reaches the desired consistency.
  5. Finally pour hummus into a bowl and stir in the remaining 1/4 cup coarsely chopped roasted red bell pepper and 2 tablespoons sun dried tomatoes.
  6. Chill for at least an hour. Garnish with just a little drizzle of olive oil and a few dashes of paprika. This is great with whole wheat pita bread, fresh carrot sticks, celery, etc.

Enjoy!!

Roasted Red Bell Pepper Hummus with Sun Dried Tomatoes
Roasted Red Bell Pepper Hummus with Sun Dried Tomatoes

 

 

 

 

 

 

 

 

 

 

 

 

 

© 2016 Beverly Hicks Burch All Rights Reserved.

 

 

 

 

 

 

 

 

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