A creamy hummus recipe bursting with roasted red peppers and pops of garlic. Once you try this recipe you’ll never want to go back to the store-bought stuff.
I absolutely love making hummus from scratch. Although I do love the store bought varieties (I’m talking to you, Trader Joe’s!), I save a ton of money by making it at home. Plus, the from-scratch version allows me to add however much garlic or salt or peppers or anything I want!
This bowl of roasted pepper and garlic hummus didn’t last very long. I’d say one can of chickpeas can serve about four hungry guests or six food pickers as an appetizer.
What are your favorite hummus flavors?
- 15 ounces (1 can) chickpeas, strained and lightly rinsed
- 2 garlic cloves, roughly chopped
- 2 pieces (about 1/8 cup) of roasted red peppers (recipe for homemade roasted peppers here)
- 5 tablespoon of extra virgin olive oil
- Combine the chickpeas, garlic cloves, roasted peppers and a few (not all) tablespoons of olive oil in a medium bowl.
- Using a immersion blender (if you don’t have one, combine the ingredients in a food processor instead), blend until combined. Add more olive oil to achieve the creaminess/consistency that you like. For me, that was about 5 tablespoons.
- Scoop hummus out of the bowl into a serving platter. Enjoy with pretzel flats, veggies or pita bread.