Hummus has always had a soft spot in my heart (and tummy). It’s creamy, smooth, and so damn addicting! However, it can be deceivingly high in calories and fat. So I created a challenge for myself. Make a hummus as addictive, rich, and delicious as my favorite hummus…Sabra.
Roasted Red Pepper Hummus
Makes 2.5 cups
1 serving = 1/4 cup = 2 Points Plus
- 1-can (15 oz) chickpeas, drained and rinsed, outer skin removed
- 1 large red bell pepper, roasted and peeled
- ¼ of yellow onion
- 2 garlic cloves, peeled
- 3 tbsp tahini
- 1 tsp lemon zest
- 2 tbsp lemon juice
- ½ tsp ground cumin
- ½ tsp cayenne pepper
- ½-1 cup water
- Salt and pepper, to taste
First you want to rinse and drain your can of chickpeas. One trick I learned to create super smooth hummus is to remove the outer skin of the chickpea. Just rinse the beans vigorously and then just pinch the outer skin and it will come right off.
(If you don’t have a lot of time to spare, don’t worry about removing the outer skin. Your hummus will be coarser.)
There are many options to roast bell peppers. My favorite is to cut the bell pepper in half and place onto a foil-lined sheet tray and place into the broiler. Broil the peppers until the outer skin is black. Then just wrap the foil around the peppers to allow steaming for 10-15 minutes. Fewer dishes to worry about! After they have steamed the skins will just slide off.
I also used softened onion and garlic to help make a rich and smooth puree without adding oil. (Also a great technique used in vinaigrettes.)
Place all of your ingredients in a blender or food processor, except the water. Begin to pulse. Then continue to blend, slowly adding water if needed. I used a blender which requires a little more water than a food processor might need. Also, depending on how thick you would like your hummus will depend on how much water you use. Season with salt and pepper to taste once the right consistency has been achieved. Serve with vegetables, pita, or chips and dig in!