How to make homemade hummus without breaking a sweat
It’s been a while since I posted a recipe, mainly because I felt pressure to post something as delicious as my Addictively Amazing Kale and Brussel Sprout Salad. So here it is: Roasted Red Pepper Hummus. And if you aren’t sure how to make homemade hummus, I’ll show you. They call me the hummus queen.
It hit me the other day when I realized I had made this hummus recipe four times in the past three weeks. I freakin’ LOVE hummus. When I went to Israel on my birthright trip, I ate so much hummus, I became known as the Hummus Queen (seriously). In fact, I ate so much of it, I didn’t eat it for six months after I got home. But, that was six years ago and thankfully I’m back on the hummus train. Full steam ahead.
Like an accomplished chef
I used to buy a tub every week and I realized that I should just start making it at home. Yes, I know, it’s easier to just buy it at the store. But, this roasted red pepper hummus is surprisingly easy to make. Plus, homemade hummus makes me feel like an accomplished chef.
Here’s the best part: Until now, my homemade hummus recipes weren’t complete. The flavors were great; the consistency not so much. Finally, I figured out the secret to making the smoothest homemade hummus in the world. OMG.
Other Noteworthy Versions
- Oh My Veggies: Edamame Hummus
- Blender Reviews: Quick and easy hummua
- The Hummusapien: Kalamata White Bean Hummus
Useful tips for Roasted Red Pepper Hummus
Making homemade hummus is really easy. But there’s a few tricks.
Want the trick to make the smoothest hummus in the world? Whip the tahini by itself first.
Then add the lemon juice and whip again. Brings out the flavors. Makes for the smoothest hummus in the world.
After whipping the tahini and lemon juice, add everything but the chickpeas.
After rinsing the chick peas, the shells will easily slide off. If they do, throw them away. It will make for even smoother hummus. If they don't fall off, no worries. The hummus will still be quite smooth. Throw 'em in with the rest.
Learning this trick has been life-changing! Every time I make hummus it comes out creamy, whipped, and straight up awesome. I've made it for two parties and it's been a huge hit.
Homemade hummus made easy. Red pepper style. And super duper smooth!
- chickpeas (aka garbanzo beans) - 15 oz can drained and rinsed
- roasted red peppers - 3/4 Cup (jarred is just fine)
- fresh lemon juice - 1/4 Cup
- tahini (aka sesame paste) - 1/4 Cup
- garlic - 1-2 cloves, minced
- extra virgin olive oil - 2 Tbsp
- ground cumin - 1/2 tsp
- salt - 1/2 tsp
- cayenne pepper - pinch
- Blend tahini for 10 seconds.
- Add the lemon juice and blend for 30 more seconds.
- Add everything but the chickpeas.
- Blend for 30 seconds.
- Drain and rinse the chickpeas.
- Add the chickpeas.
- Blend on high for 30 seconds.
- Cut up some cucumbers and carrots.
It’s also great on a sandwich with some roasted turkey or grilled chicken. You can modify this recipe to any flavor you want. Take out the red peppers and you’ve got plain hummus. Add more garlic, or lemon juice, or olives, or whatever Sabra flavor you like.
Just remember the secret to the smoothest hummus in the world: Whip the tahini first!