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Chipotle and Red Bell Pepper Hummus Recipe

Roasted Red Pepper Hummus in a Sprouted Grain Wrap

If you liked the Lemon Thyme Hummus recipe from yesterday, and if you like red peppers and a hint of heat in your hummus, you will like this one too. We start again with two cups of chickpeas and a little reserved juice.

Like the Lemon Thyme recipe, this hummus is all plant-based, with no added oils or fats. You will find that the juice of the cooked beans, at least when they’re cooked from scratch at home (I don’t know about the juice in canned beans), contains enough natural vegetable oil rendered from the beans to give this hummus a smooth texture. Similarly, the natural oils in the bell peppers add flavor, while lending a little more smoothness.

Roast your peppers in a dry skillet

If you don’t have roasted peppers on hand, it’s easy enough to roast up a small amount in a cast-iron skillet, stove-top. Unless you want to set off your smoke alarm, plan to spend a few minutes up close and personal with your stove and the pepper skillet.

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Turn the peppers often, and watch them like a hawk watches a stray chicken, because the oils and sugars turn rather suddenly. The peppers should cook through and caramelize nicely on the exposed edges. Let them cool before chopping them for the recipe.

Char is not good for us, however pretty it may look in some chef photographs, so avoid it. If you turn your back and char the peppers a bit, when cool, scrape or peel the black stuff into your compost bin.

QuickTips1_cs

1. Any time you roast vegetables, roast a small pan of red bell peppers alongside your main pan. Coarsely chop what you don’t need, drop in containers just right for a single recipe, and freeze. When you’re ready to use your peppers, thaw your water-tight container in a bowl of room temperature water.

2. To cool roasted peppers quickly, drop them into a bowl of ice water. Lift them with a strainer almost immediately and drain. Cold tap water works too, but you may need to give them a couple of minutes. Avoid letting them soak, or you’ll start to lose nutrients.

Chipotle and Red Bell Pepper Hummus Recipe

As with my lemon-thyme hummus recipe, linked earlier, I’ve included the option of toasted sesame seeds, which adds that lovely tahini flavor we cherish in hummus. By adding a small amount of toasted seeds, we pack in the flavor while avoiding excess fat calories.

Homemade Lemon Thyme Hummus with whole wheat sourdough bread and Chopotle and Roasted Red Pepper Hummus

Homemade Chipotle and Roasted Red Pepper Hummus with whole wheat sourdough bread and Lemon Thyme Hummus

Chipotle and red bell pepper hummus recipe

  • Servings: Depends; yield is 2 cups
  • Time: 10 mins, 20 if pan-roasting the peppers
  • Difficulty: Easy
  • Print

Chipotle powder gives this hummus a little heat. Lime gives it a hint of tang, and the peppers, with their natural oils, give it a smooth texture and just a taste of sweetness to offset the fresh citrus.

Ingredients:

Roasted Red Pepper Hummus in a Sprouted Grain Wrap

  • 2 C cooked chickpeas (garbanzo beans), drained, but reserving the juice
  • 1-2 medium cloves garlic, peeled and chopped
  • 1 small red bell pepper, sliced, seeded and roasted
  • 1 small organic lime, juice and zest
  • 1/2 t sea salt
  • 1/8-1/4 t chipotle powder, depending how much heat you like
  • 1-1/2 t toasted sesame seeds (optional)
  • 1-4 T bean juice, from the can or from your home-cooked beans

Directions

  1. Coarsely chop the cooled, roasted peppers.
  2. Dump the chickpeas, garlic, roasted pepper, lime zest and juice, salt, chipotle powder and toasted sesame seeds, if using them, into your food processor and run until smooth.
  3. Add reserved bean juice, 1 tablespoon at a time, processing between additions, until you have the consistency you like.

Serve in a pretty bowl that shows off the color. We especially enjoy this hummus as a dip with fresh vegetables, or as the “glue” in a collard or cabbage leaf wrap.

A YayYay's Kitchen Recipe

This is a YayYay’s Kitchen original recipe. Please link back to this page if you base a recipe of your own on this one.

Variation

If your family loves more than a little heat, omit the chipotle powder. Instead, seed a jalapeno pepper and roast with the bell pepper. When cool, mince as much as you can enjoy in the dip and process with the rest of the ingredients. Toss any leftovers in your next soup pot.

Homemade hummus makes for a quick lunch or supper

We make up a batch of hummus in one flavor or another nearly every weekend. Then throughout the week, we have a ready condiment for lunches or appetizers. On a busy night, or when we’re just too tired to cook, we make a quick supper tray with hummus in the center, surrounded by crackers or torn hunks of whole wheat sourdough bread and colorful veggies, like broccoli, zucchini and carrot sticks, and jicama or cucumber wedges.

What’s your favorite quick supper?

♥ ♥ ♥

Shared on Plant-Based Potluck Party Link Up #80.

13 Comments

    • My pleasure, Steve. I use my food processor every single day. It makes cooking at home so much easier, especially if one wants to avoid highly processed foods and plastic packaging.

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  1. Pingback: Quick tip for making fast meals at home | YayYay's Kitchen

  2. What a delicious variation with chipotle in… I never thought of that! I actually made a quick houmous for our ladies that lunch today… this would’ve been perfect! Next time! Thanks for sharing at Plant based Potluck.

    Liked by 1 person

  3. Thank you again, Sharon. Glad you liked the slide show!

    In answer to your question about char, Ryan Andrews at PrecisionNutrion explains it quite well for a lay person like me in All About Cooking Carcinogens. Don’t let the title scare you. It’s well worth a few minutes to read his article.

    Vegetables, which contain fewer fats as well as fewer amino acids, are less likely to become carcinogenic when charred, but Andrews does not give them a clean bill. On the other hand, Roxanne Weber in her article on Chow, Are the Burnt Bits of Veggies Carcinogenic?, answers the question, basically with a “No,” and explains why.

    I peel away large swaths of char, but a little, as you see in my red peppers above, adds flavor to the hummus, so I leave those bits on.

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  4. Sharon L. Grace says

    Can you say why the char isn’t good for us?

    The pics are a good visual aid here. I especially like link of red peppers after the pic of the wrap, but all of them add much to the article. I love learning that one can make hummus out of more than just chickpeas!

    Liked by 1 person

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