Roasted Red Pepper Hummus (vegan and gluten free)

This Roasted Red Pepper Hummus is gutsy dish, loaded with flavor and color.  It also packs a wallop in the form of a couple of red jalapenos.  I usually don’t like to mess with my hummus, I think it’s one of the most perfect foods on earth just as is.  But sometimes I get the urge to embellish.

This hummus gets its color from roasted red peppers.  Use them from a jar, or, if you can find some Middle Eastern roasted red pepper spread, all the better.  I found some at a stand at our farmer’s market—it’s a spread, or dip, made from roasted red peppers, ground walnuts and spices, and it’s a brilliant, almost fluorescent orange.  I’ll going to make it for the blog this week. But regular roasted peppers from a jar will work fine for this hummus.

I went a little crazy on the garnish, with toasted pine nuts, whole chickpeas, parsley, and marinated olives.  The chunky garnish, the robust flavors, and hot pepper make this a good choice for feeding hungry sports fans  It looks decadent but it’s insanely healthy.  Serve with lots of pita, toasted or plain.  If you’re going gluten free, use little endive leaves as scoops, jicama sticks, or sugar snap peas…carrots are over used.

 
It’s 5 O’Clock Somewhere Friday: Roasted Red Pepper Hummus (vegan and gluten free)

Ingredients

  • 2 cloves garlic, peeled
  • 2 red jalapenos, rough chopped, seeds and all
  • 2 15 oz cans chickpeas, drained and rinsed (reserve a handful for garnish)
  • 1/4 cup cold water
  • 1/2 cup roasted red peppers, or Middle Eastern red pepper spread
  • 1/2 cup tahini (sesame seed paste)
  • juice of 1 lemon
  • salt and fresh cracked pepper to taste
    garnish
  • reserved chickpeas
  • 1/3 cup toasted pine nuts
  • 1/3 cup marinated Greek olives
  • olive oil
  • parsley

Instructions

  1. Start with an empty food processor, and while the blade is going, drop in the garlic cloves, let them go until they are finely minced. Then drop in the jalapenos. Same thing.
  2. Add the 2 cans of chickpeas and pulse and process for about a minute. It will be thick, scrape down the sides of the bowl. Add the cold water, and continue processing for another minute..
  3. Add the roasted red peppers and continue to process, scraping down as you go.
  4. Add the tahini, lemon, salt and pepper and let the machine do its thing for a couple of minutes until the hummus is completely smooth and creamy.
  5. Taste it and add more lemon, salt, or pepper if necessary.
  6. Hummus does best if it is allowed to sit in the refrigerator for a while before eating. You can make it a day ahead, if you want to.
  7. Spread in a shallow bowl or plate, and top with the pine nuts, chickpeas, parsley and olives. Drizzle with good olive oil.
http://theviewfromgreatisland.com/its-5-oclock-somewhere-friday-roasted-red-pepper-hummus-vegan-and-gluten-free/

 

One of the fun things about hummus is the presentation.  Don’t just plop it in a bowl and serve it naked.  Spread it out a bit, and make a swirling pattern with the back of a spoon or spatula so the olive oil will have wonderful crevices to pool in.  Pine nuts are freakishly expensive these days, but their flavor, especially when you toast them, is incredible.  And fresh parsley makes a nice color contrast with the orange hummus.

 

10 Comments

  • Reply
    Morgan
    January 29, 2013 at 3:38 pm

    This hummus is absolutely gorgeous! Love the color and the all the toppings. This is going straight to “must make asap” list. Thanks for sharing :)

  • Reply
    Bryan
    January 26, 2013 at 1:12 pm

    This hummus sure looks good!

  • Reply
    shannon weber
    January 26, 2013 at 12:57 pm

    the sound which came from my mouth when i saw the picture of this hummus was embarrassing. If you went crazy on the garnish, it’s certainly not in a negative way. How lovely! This actually will be my Super Bowl dip. I don’t care if everyone else wants nachos; they can have them. I can’t pin this fast enough.

  • Reply
    Mary Younkin
    January 26, 2013 at 8:43 am

    What if I have a thing for carrots? What if I just LOVE those orange sticks on my plate? What if my day will be incomplete without a carrot crunch alongside this awesome hummus? Oh wait, that’s my 7 year old. I’ll take the pita or endive leaves please. Have a great weekend!

  • Reply
    Heather Schmitt-Gonzalez
    January 26, 2013 at 1:35 am

    Stunning! You couldn’t be more right – this DOES have Super Bowl written all over it. Mmm Hmm…making it. And until then, I’d be content staring at the beautiful photos of it all day long…

  • Reply
    From Beyond My Kitchen Window
    January 25, 2013 at 11:04 pm

    This looks soooo good. Roasted red peppers are so flavorful and add a subtle color to the hummus. Pine nuts are outrageous, $8.99 for a small bag.

  • Reply
    Sulpicia (III)
    January 25, 2013 at 7:16 pm

    This looks delicious. I usually find hummus too bland and prefer babaganoosh, but the addition of roasted red pepper makes this very appealing.

  • Reply
    the gardener's cottage
    January 25, 2013 at 6:36 pm

    you’re right…this will be perfect for the superbowl!

  • Reply
    Tricia @ saving room for dessert
    January 25, 2013 at 5:37 pm

    I think it’s absolutely beautiful! I love hummus, all kinds. I often indulge in olive filled hummus so this sounds perfect for me. Have a lovely weekend and enjoy your trip to the farmers market – lucky girl.

  • Reply
    Averie @ Averie Cooks
    January 25, 2013 at 5:00 pm

    I love that this is a gutsy hummus. I agree it is a perfect food that doesn’t need doctoring up; but variety is the spice of life & love this version!

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