I love hummus. I have a recipe for five minute hummus that I make in the food processor in, yep, five minutes, and I’ve made it so many times that my total hummus-making time is probably hours when you add it all up. Maybe days. But even though I have this perfectly wonderful hummus recipe, I can’t ever leave well enough alone. And so I bring you red pepper hummus. Which also takes about five minutes. Maybe six if you count fishing the red peppers out of the jar. Hooray for hummus!
Right about now my mother is reading this and wondering if someone has hijacked her daughter’s blog, because red peppers are part of a long list of things I Don’t Like. Also included on this list are: mushrooms, eggplant and pretty much any kind of bean you can name. (Except jelly beans. I love jelly beans.) And cantaloupe and honeydew melon. As a result, my mom has tried various tricky things over the years to get me to eat some of these things and realize that I like them. I’m now wise to the fact that when she hands me something and says “Try this” and I say “What is it?” and she says “Just try it!” that it’s pretty much guaranteed to have eggplant somewhere in it. Or mushrooms. Or red peppers.
So even I don’t know what possessed me to make a red pepper version of hummus, but I did, and I loved it. That’s right, Mom – I snuck red pepper into something all on my own! But this doesn’t give you free reign over slipping eggplant into stuff. Just so we are clear. I love you, but still no eggplant or mushrooms or beans.
The other part of this story is that after whining like a nap-deprived toddler over the fact that I really don’t like my perfectly good $20 blender, the Southern husband finally couldn’t take it any more and showed up one day with a Vitamix.
This recipe will also work perfectly well in your food processor, but since I was such a pain in the neck about the whole blender thing I am using the Vitamix for everything from hummus to soup to cake. Yup, I made a banana cake with it the other day. Stay tuned to this channel for that one.
Back at the hummus, it’s perfectly wonderful just as it is, but if you sprinkle a little paprika on it…well, you are pretty much transported to red pepper hummus heaven.Print
- 1 15-ounce can chickpeas, rinsed well
- 1 clove garlic
- 1⁄4 cup olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons tahini
- 1 teaspoon ground cumin
- 3 ounces roasted red peppers (the kind in the jar)
- 1/2 teaspoon coarse salt
- 1/4 teaspoon paprika
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!