Roasted Red Pepper Hummus
A simple yet delicious plant-based hummus made of garbanzo beans and roasted red peppers – great with fresh vegetables, pita chips, toast, crackers, sandwiches, wraps, and more.
Equipment
- Pressure Cooker
- high-speed blender or food processor
Ingredients
- ¾ cup dry garbanzo beans chickpeas* (1½ cups cooked or 1 can)
- Water to cover beans twice
- 3 Tbsp tahini**
- 1 lemon juiced (3-4 Tbsp)
- 1 Tbsp minced garlic 2-3 cloves
- 1 cup roasted red peppers 2 peppers***
- 1 tsp smoked paprika
- 1 tsp ground cumin
- dash of ground cayenne pepper
- salt to taste optional
- 1-3 Tbsp Umami Vegetable Broth or water or oil as needed****
- ¼ cup roasted red pepper chopped (optional garnish)
Instructions
Instant Pot Garbanzo Bean Instructions
- Rinse dry beans well.
- Place into a bowl and cover with at least 4 cups of water and 1 tsp baking soda, and soak overnight.
- Rinse the soaked beans well.
- Place into the Instant Pot, add fresh water, and secure the lid.
- Set for 9 minutes using the high pressure setting.
- Allow the pressure to release naturally, remove the lid, and allow the beans to cool.
- Drain and rinse the cooked beans well. Remove and discard any loose skins.
Roasted Red Pepper Hummus Instructions
- In a food processor or high-speed blender, blend the tahini, lemon juice, and garlic together until whipped and smooth, about 1 minute. You may need to scrape the sides.
- Add the remaining ingredients and blend until smooth. Add in a little broth, water or oil, as needed, to achieve desired consistency. It should be somewhat thick and mostly smooth.
- Taste and adjust seasonings, as desired.
- Garnish with chopped roasted red pepper, if desired.
- Store leftovers in the refrigerator for up to 5 days.
Notes
* I like using garbanzo beans in this hummus, though you can use any kind of pale bean, including navy beans, great northern beans, or cannellini beans. I use dry beans because they store well, are inexpensive, and do not contain salt. I like soaking them in water overnight to increase their digestibility and improve nutrient retention. I also like cooking them in a pressure cooker since they take less time and come out perfectly cooked every time. The baking soda softens the garbanzo beans to make a creamier hummus. If you don’t have a pressure cooker, rinse, soak, and cook according to the package directions.
** Tahini is roasted sesame seed paste. If you don’t like tahini or can’t eat sesame seeds, you can use another neutral seed or nut butter, such as sunflower butter or cashew butter. You can also omit it altogether, though this will affect the flavor and consistency.
*** I typically use jarred roasted red peppers. If you want to make your own, rinse and halve two red peppers. Roast the peppers in a preheated oven or on a grill for 10-15 minutes, or until blistered and charred.
**** I like using Umami Vegetable Broth. But you can use water or oil, if you prefer. This just smooths and thins out the hummus to the desired consistency.