Roasted Red Pepper Hummus

The creamiest and most flavorful hummus recipe! Featured roasted red bell peppers and cayenne for a little kick.
2 cans garbanzo beans 15 oz
2 red bell peppers
2 lemons
2 cloves garlic
3 Tbs tahini
1 tsp cumin
1 tsp cayenne pepper
3/4 tsp salt
About 1/4 cup olive oil
Dash of paprika
⁨@ChefFixIt⁩

So, one of my favorite summertime snacks is hummus. It’s really great on a hot day, especially dipping cool vegetables like cucumbers, carrots, celery. My favorite is actually cucumbers, but it’s also popular chips and of course pita bread. Now, the thing is a lot of storebought hummus, hummuses, hummai, a lot of storebought hummus is kind of stodgy, lacks flavor, could be a little pasty or gritty. Maybe it reminds me of spackle more than something I’d want to eat. Well, I have a recipe that you can make at home in just a few minutes that will rival any restaurant hummus and it is just delicious. So, let’s fix it. [Music] So, the ingredients for this recipe include red peppers, lemons, garlic, cumin, tahini, olive oil, cayenne pepper, salt, and garbanzo beans. [Music] All right, starting things off. I’m going to roast my two red peppers. I’m going to use the side burner on my grill. I’m really excited because I’ve never used it to roast peppers before. It’s an infrared searing burner, so it should get pretty hot. We’ll see how it does. Okay, so after a couple minutes, I’m just checking to see how things are going. And you want to make sure that you rotate your peppers fairly often every minute or two. That way, you don’t accidentally burn a side while you’re doing this. So, speeding things along a little bit now. I’m just continuing to check the peppers and rotate them every couple minutes. I do notice the bottoms aren’t getting any heat, so I tip them up like that and hold them for a minute to make sure the bottoms get roasted. And I let them roast a couple more minutes on each side after that and pull them. It took me about 10 minutes to roast the peppers all the way. All right, so now that my peppers are roasted, I’m going to do a little prep work. get the peppers ready, also juice the lemons, get the garlic ready, and then it’s everything in the food processor and make a nice creamy, delicious red bell pepper hummus. So, let me start off. Just going to peel these. Now, you can buy roasted red peppers in a jar, of course, but I like the experience of roasting them myself, and the flavor is super good. Okay. So, I’m going to use my knife and scrape out the seeds and the membrane. Okay. Now, we’ll get the other one. Oh, the pepper smells so good. Notice I’m slicing around the top here and try and pop it out with the seeds. Most of them anyway. Now, you don’t have to get all the peeling and all the seeds. You just want to do the best that you can. Okay. Okay, now we’ll put this pepper off to the side and then we’ll get ready to do the garlic. Hey, so for this recipe, you need two cloves of garlic. This bulb of garlic must have had the most layers of peeling that I’ve ever seen before. They just kept coming and coming. Now, to do the garlic, I like to take out some aggression. So, smashing a garlic clove with a knife really makes the peeling come off easily. It’s the fastest way I know. Now, I’m going to juice two lemons. I’m not sure if we’ll need two lemons, but if I don’t use it all, that’s okay. I can just put some in water, and lemon water is one of my favorite drinks, so that’ll be good. That’s true. Lemon water is refreshing and delicious, especially in the summer, and it turns out quite healthy. Okay, so let’s see how much that is. Looks like that made a little less than half a cup. That’s going to be plenty for our recipe today. So, I’ll just set that off to the side also. All right. Well, let’s get ready for the food processor. Okay. Now, first I’m going to add my two garlic cloves. I’m going to scrape down the bowl and give it one more So, so when you’re scraping the bowl of your food processor, you want to go in a direction where your scraper is hitting the back of the blade, not the front. So that way, the sharp edge won’t cut your scraper as you’re using it. Okay, next is going to be the garbanzo beans. But first, I need to drain them. All right. Now, just set those aside. So, some people like to add the aquaf faba, the liquid that comes in the garbanzo beans, but not me. I prefer to drain it out and use olive oil instead. Or you could use avocado oil. Either way, it will emulsify everything much better and you’ll have a much creamier hummus than if you use the liquid from the cans. [Music] Now, my goal here is to get this to a very smooth paste without adding any liquid yet, and really break down the beans. So, you do this several times. You run it for a few seconds, scrape down the sides, and then repeat. So, as I’m going through this process, I’m running the food processor about 10 seconds each time. The beans are broken down pretty good. So, I’m going to add some lemon juice at this point. Maybe about a/4 cup to start and then taste and see how the acidity level is. I don’t want to add too much right away because I don’t want the lemon to be the dominant flavor. So, I’m sheepishly adding about 1/4 cup of lemon juice. I just don’t want to overdo it in the beginning because you can’t take the lemon out if you add too much. About another 10 seconds with the food processor. Scrape down the sides again and continue. Just give it a quick taste. Okay, that’s enough lemon for now. So, I’m going to go ahead and add my salt. about a half teaspoon to a teaspoon. I guess that’s about 3/4 of a teaspoon. We’ll try that and then see how it is. So, I’m going to add 3 tablespoons of tahini. So, to be honest, tahini is just kind of gross. So, I’m going to fast forward through that whole thing because really nobody wants to see that. Now, I’m going to add my cayenne pepper. That’s one teaspoon. Now, when you’re adding your cayenne pepper, you want to just add a little kick to it. You don’t want to add so much that it can be used as a weapon. Don’t make me throw this hummus. It’s spicy. Now, I’m also going to add one teaspoon of cumin. So, this is just hilarious. I bought some new spice jars to make everything look all fancy and my teaspoon wouldn’t fit. So, then I got another teaspoon and just Will it fit? Yeah, just barely. Got to carefully get what I need out of the jar. Try not to make a mess. So, next on my shopping list is new measuring spoons. About 20 seconds in the food processor this time. Now, as it’s working, I’m going to pour in my olive oil slowly and then eventually I’ll reach the right texture. So, based on how my cameras are set up, you can’t really see the olive oil going into the food processor, but I removed the center plug at the top, and I’m just gradually drizzling it in. And then you can see I’m stopping. And I’ll wait a little bit for the food processor to mix everything. And then I will add a little more oil. And then repeat the process a few times until the food processor actually gives me a magic signal that tells me that that’s enough oil. Heat [Applause] up here. [Applause] [Applause] Okay. Now, you see how the food processor is kind of vibrating a little bit? That’s telling me the hummus is at the right texture. I don’t know why it works that way, but it does. So, I’m just clearing off the sides. And I’m going to run it a little bit more because some of it didn’t mix in very well yet. So you can see the hummus vibrates up and down a little bit as the blade spins around the food processor. This tells us that the correct amount of oil has been added to the hummus. Okay, now I’m going to give a quick taste. See how we’re doing. So, the heat’s good. The garlic’s good. It just needs a little more lemon. And then we’re going to add the roasted peppers. So, I just noticed the timer on my food processor can be very helpful. 17 seconds. All right, let’s see how we’re doing now. Okay, that lemon’s tasting pretty good. Just very subtle acidity to it. Now I’m going to add the red peppers and we’ll give it a final taste. [Applause] So, running the food processor a little longer this time. It should be just over a minute and a half total on this part. [Music] All right, let’s give it a final taste. It’s really good. Could actually probably use a little more lemon. Okay, so I’ve been very slow and methodical about adding lemon juice. If you wanted to just dump in the juice of two lemons and call it a day, you’d probably be just fine. That’s really good. So immediately you get the creamy texture and then you taste the saltiness and the garbanzo beans a little bit. Then you get the sweetness of the red peppers and the roasted flavor. Then you get the garlic and the lemon and then the afterburn. You get the heat from the cayenne pepper. So it’s really a flavorful bite. All right, so I got a little snack ready. And I recommend a few dashes of Spanish paprika on top. Just adds a little something extra. There you go. Just a little dash like that. Now, let’s give it a try. So, if you’re enjoying this content as much as I’m enjoying this hummus right now, please make sure to like and subscribe. It really helps out. Oh, yeah. That’s really good. So, the hummus came out great. So, tell me in the comments, what flavor hummus do you like the best? And also, what do you like to dip in hummus when you’re having a snack? I hope you try this at home. And as always, thanks for watching. [Music]