This all-natural, creamy, homemade Roasted Red Pepper Hummus dip is made with fresh garlic, roasted sweet peppers, chickpeas, a little tahini, fresh herbs, freshly squeezed lemon juice and a good quality extra virgin olive oil.
It’s so easy to put together and blend in minutes. And it’s really versatile, so you’ll always want to have some on hand to accompany many of your dishes, or enjoy with healthy fresh veggies.
Olive Oil’s Culinary twist
Become more mindful of the flavours you like when tasting your oils—you’ll begin to notice the different subtleties, from peppery, grassy, mild to fiery, little fruit to fruit forward.
When it comes to making dips, using an oil that you like can be a deal-breaker, especially when you drizzle just a little on top of the dip—so delish!!
When buying Olive oil
Purchase your olive oil (preferably organic) from a dark glass bottle. Check the harvest date too. Olive oils, unlike wine, do not get better with age—they generally expire 12- 18 months from the harvest date. But If stored well, they may last 2 years.
Storing your Olive oil
Store away from light and heat (not in the cupboard above your stove!). And use up within a couple of months after opening. If you ever taste a bitterness, then the oil has turned rancid and needs to be replaced.
Trick of the trade! Empty half of the olive oil into another dark glass bottle and store one of them in the fridge to keep it fresher. It will solidify, and all you need to do is take out of the fridge the day before using.
Enjoy!
And here are more of my go-to dip recipes. Hoe you like them too!
Roasted Red Pepper Hummus
Equipment
- Blender
- Measuring cups
- measuring spoons
- cutting board
Ingredients
- 2 cups Chickpeas cooked, or 10 oz can drained and rinsed
- 2 tbsp Tahini sesame seed paste
- ½ -1 Roasted red pepper
- 2 Garlic whole large cloves, minced
- ¼ cup Fresh parsley fresh, chopped
- 1 tsp Cumin
- ¼ tsp sea salt Celtic
- 1 tbsp Olive oil cold pressed extra virgin
- 3-4 tbsp Lemon juice fresh
- 2-3 tbsp Water
Instructions
- Combine the chickpeas, tahini, roasted red pepper, garlic, cumin, sea salt, oil, 3 tablespoons of the lemon juice, and 2 tablespoons of the water in a blender. Process until smooth, stopping to scrape the sides, if necessary. If the mixture is to dry, add more water, ½ tablespoon at a time, while processing.
- Taste and add seasonings, and add the rest of the lemon juice, if desired.
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