1/2 Photos of Roasted Red Pepper Hummus With Pine Nuts
I tend to make most things with less olive oil than the original recipe calls for, and this hummus is no exception. My hummus is a bit thicker than the hummus you might find in a Mediterranean restaurant, but I’ve found that the addition of a freshly roasted red bell pepper and as much of the “juice” as you can preserve from the roasting process goes a long way in recreating some of the creaminess of a hummus dripping with olive oil, and with far fewer calories.
My Private Note
Units: US | Metric
- 1 -2 roasted red pepper (from a jar if you must, but roasting them yourself is easy and oh so delicious!)
- 3 1/2 cups garbanzo beans
- 1/4 cup tahini
- 2 -3 tablespoons olive oil
- 2 tablespoons lemon juice
- 12 -15 garlic cloves (as much or as little as you'd like*)
- 1 1/2 teaspoons salt
- 2 teaspoons cumin
- 1 teaspoon dried coriander
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- crushed red pepper flakes
- 1 pinch cayenne
- 1/4-1/2 cup toasted pine nuts
- 1Note: *I use anywhere from 12-15 cloves, but your mileage may vary. It’s also good to keep in mind that raw garlic takes a while to fully flavor a dish, so be careful of relying too much on that first taste. You just might end up adding more garlic when you don’t actually need it (ha, as if there was such a thing!). When I make my hummus and serve it on the same day, I usually back off on the fresh garlic and increase the garlic powder, which gives more of an immediate flavor.
- 2If you’re roasting your own peppers, throw them in the broiler now. Broil peppers until they’re burnt to a crisp. Use tongs to place pepper in sealed plastic container and steam for 5-10 minutes (the longer you wait, the easier it will be to get that skin off). Carefully peel away blackened skin, then remove stem and seeds while preserving as much of the liquid inside the pepper as you can.
- 3Toast pine nuts in a hot, dry saucepan. These two things (broiling peppers and toasting pine nuts) can both be done while you’re combining the rest of the ingredients, but be sure to keep an eye on the pine nuts, as they go from raw to perfectly toasted to burnt to a crisp in a matter of seconds.
- 4Combine garbanzo beans, tahini, lemon juice, garlic, salt, cumin, coriander, paprika, garlic powder, crushed red pepper, and cayenne in food processor and blend until smooth.
- 5Add roasted, peeled peppers** and as much of their liquid as you managed to save to food processor and blend into garbanzo bean mixture.
- 6Slowly drizzle olive oil into mixture until you get the consistency you’re looking for.
- 7Taste the hummus. At this point, it usually needs another squirt of lemon juice and a half pinch of salt to really solidify the flavor.
- 8Garnish with paprika and toasted pine nuts and serve with vegetables, crackers, baguette slices, or pita
- 9(serving size is approximately 1/3 c).
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Nutritional Facts for Roasted Red Pepper Hummus With Pine Nuts
Serving Size: 1 (87 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 158.5
- Calories from Fat 67
- Total Fat 7.5 g
- Saturated Fat 0.8 g
- Cholesterol 0.0 mg
- Sodium 505.1 mg
- Total Carbohydrate 19.1 g
- Dietary Fiber 3.8 g
- Sugars 0.2 g
- Protein 5.0 g
The following items or measurements are not included:
roasted red peppers