This easy homemade hummus recipe shows how to make classic hummus and smoky roasted red pepper hummus in just 5 minutes,
This creamy homemade hummus starts with a classic base, then gets split in two.
One half stays smooth and simple as “The Traditional” while the other is blended into “Smoky Roasted Red Pepper Hummus” with roasted red peppers for a smoky, deeply flavorful and satisfying twist. Same ingredients, two flavors — perfect for variety without extra work.
⬇️BOTH RECIPES BELOW
👍Please like, subscribe and comment with your favorite hummus variations
🔗Products in this video I use and recommend:
Vitamix https://a.co/d/giE0GKW
#HomemadeHummus #VeganAppetizer #PlantBasedDip #WFPB #easyveganrecipes
🥣INGREDIENTS:
2 cans garbanzo beans (chickpeas), 1 can undrained and 1 can drained, BUT save the liquid (the aquafaba)
1/3 cup fresh lemon juice
2 tablespoons tahini
1 clove large elephant garlic, OR 1 clove regular garlic OR 1 teaspoon jarlic (garlic in the jar)
1 teaspoon cumin
1/4 to 1/2 teaspoon cayenne (ONLY if you like it spicy)
1/2 teaspoon black pepper
1 teaspoon salt (adobo salt is also especially good if you have it, but not necessary)
Additional aquafaba only if your final product needs a bit of thinning.
👩🍳DIRECTIONS:
1. Add all ingredients to a blender and blend until very smooth and creamy, scraping down the sides of the blender. You can also use a food processor but will need to blend longer and scrape the sides more frequently.
2. Remove half the hummus as “The Traditional” and leave the other half to turn into “Smoky Red Pepper Hummus”
👩🍳DIRECTIONS: Smoky Red Pepper Hummus
To the hummus in the blender add 1 teaspoon smoked paprika and 1/2 cup roasted red peppers. Blend until smooth.
🍽️Delicious served with crackers, pita, veggies or crostini toasts. Also great on wraps and sandwiches!
KEYWORDS:
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Dining and Cooking