Roasted Red Pepper Hummus

This is my standby recipe for Hummus, with options for flavors included. We’ll start with the Roasted Red Pepper, and make variations as we go.

First, take 2 red bell peppers and char them under the broiler, turning often until all sides are blackened. Remove and place them in a glass bowl, cover with plastic wrap and stick in the freezer for about 15 minutes, to cool.  * NOTE: The steaming process will facilitate easier removal of the skin when you are ready to prepare them for jarring for later use.

Remover the peppers from the freezer when they are cool enough to handle without burning the fingers. I start disassembling them by pulling the stem end out first, and remove the core.  You an then tear the pepper into long strips down the rib sections, and remove the skin and seeds by running your fingers along the insides of the strips. Some will have you run the peppers under running water to remove the skins, but I don’t like to do that; I feel it washes the roast flavor right down the drain!

After you’ve cleaned the peppers and made them into strips, place them in a clean sterilized jar, then add a pinch of salt and fill the jars with olive oil to within an inch of the top. Cover and refrigerate for up to 3 weeks.


2 15 oz cans garbanzo beans (chick peas), rinsed and drained
6 Tbs. plain yogurt
1/4 c. olive oil
2 heaping Tbs. sesame seed, toasted (Tahini, in the ethnic section of your grocers)
2 green onions, chopped
Juice of one lemon
2 large cloves garlic, chopped
salt, pepper to taste

Puree all ingredients in food processor to blend.  At the end, add a couple strips of your prepared roasted red peppers, blending well.

This recipe makes a LOT, so you can cut the ingredients in half for one week’s worth. It doesn’t last that long at our house ~

Bon Apetite~


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