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.
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.
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.
Chipotle and red bell pepper hummus recipe
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.
- 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
- Coarsely chop the cooled, roasted peppers.
- 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.
- Add reserved bean juice, 1 tablespoon at a time, processing between additions, until you have the consistency you like.
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.
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.