Roasted Red Pepper Hummus

Name: Roasted Red Pepper Hummus
Prep time: 5 min
Total time: 65 min
Ingredients: 1 can (19 oz.) chickpeas, drained and rinsed; 6 ounces jarred roasted red peppers, juice reserved (Footnote); 3 tbsp. freshly squeezed lemon juice; 1 1/2 tbsp. tahini (see Recipe); 2 large cloves garlic, pressed; 1/2 tsp. ground cumin; 1/4 tsp. cayenne pepper, or to taste; 1 pinch ground Himalayan sea salt; 1 tsp. extra virgin olive oil; 1 tbsp. fresh parsley, chopped

Author: Francine Lizotte

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My number one country to visit on my bucket list since childhood is Egypt. I have tons of books 📚 on the history of Egypt, maps, culture, information, sites and so on. I am so prepared to go that I’ve already made a schedule and itinerary for my 4 week trip to Egypt years ago. This is a dream I’ve been looking forward to for a long time and I keep saying that one day, in the very near future, I’ll be there exploring this fascinating part of the globe 🌏.

On my pre-plan “itinerary”, I dedicated a couple of days for a cooking class; one in Cairo and the other in Sharm El-Sheikh by the Red Sea. I just want to cook 👩‍🍳 like they have been doing for centuries – okay I’m sure they’ve evolved since but they should still have traditional dishes that haven’t transformed much!

A dish that originated in Egypt is “hummus bi tahini” and apparently it was recorded as far back as the 13th century, according to Wikipedia – I personally thought it would’ve been even earlier like the 5th century… oh well! This popular dip became popular throughout the Middle East and North Africa and now you can find it at your local grocery store BUT wait, why buy it when you can make my Roasted Red Pepper Hummus at home 🏡!

I love that stuff! I can eat it every week but although David likes it as well, he won’t eat it obsessively like me. As you know, I dislike buying 🛒 premade food therefore I knew this recipe would be easy enough to make at home so this is how this Roasted Red Pepper Hummus was created.

Unlike most of them, mine is quite “moist” as David likes to say and I agree with him. When I’ve bought the ones from the store before, they were “dry”. What I mean by that is they left a dry sensation in your mouth after a few bites. You don’t want to make it too wet otherwise you won’t have a dip anymore – it needs to be just right.

Depending on how I feel, I Roast my Peppers and add a little more oil to compensate for the liquid in the jar. One thing for sure that I made myself is Tahini. Why spend so much money 💰 by buying it at the store when making it from scratch is a fraction of the cost…

This Roasted Red Pepper Hummus is quite a tasty recipe 😋! Next time you have a craving for this incredible dish, simply make it at home… it’s much better! Take a moment to look at these other great dishes from this area like Middle East Muhammara, Falafel, Tabbouleh, Shakshouka, Kofta, Shish Tawook, and so on.
Bon Appétit!🍽

Check out these other healthy and delicious recipes…😀
– Moroccan Couscous Salad
– Mediterranean Fish Fillet with Tapenade
– Jicama Mango Pepper Salad
– Energy Berry Bites
– German Red Cabbage
– Vietnamese Summer Rolls
and for even more appetizer recipes 😍, click on this link… Recipe category • Appetizers

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