Are you a fan of hummus but looking for a vibrant twist, or perhaps you're avoiding tahini? This recipe delivers a deliciously smoky and sweet roasted red pepper hummus, completely tahini-free! It's perfect as a dip with pita bread, vegetables, or as a spread for sandwiches. This recipe not only tastes incredible, but it's also naturally gluten-free and vegan.
What is Hummus, and Why Make it Without Tahini?
Hummus, traditionally made from chickpeas, tahini, lemon juice, garlic, and olive oil, is a Middle Eastern staple known for its creamy texture and nutty flavor. However, some people choose to make tahini-free hummus for various reasons:
- Allergies: Tahini is made from sesame seeds, a common allergen. This recipe provides a delicious alternative for those with sesame allergies.
- Taste Preferences: Some people simply don't enjoy the strong, nutty taste of tahini. This recipe allows for a different flavor profile, focusing on the sweetness and smokiness of the roasted red peppers.
- Dietary Restrictions: While less common, some individuals might follow a specific diet that restricts sesame seeds.
This recipe provides a fantastic solution, showcasing the versatility of hummus and allowing everyone to enjoy this healthy and delicious dip.
Roasted Red Pepper Hummus (Tahini-Free) Recipe
This recipe emphasizes simplicity and fresh, vibrant flavors.
Ingredients:
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 large red bell pepper, roasted (see instructions below)
- 1/4 cup extra virgin olive oil
- 2 cloves garlic
- 2 tablespoons lemon juice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Optional: Water to adjust consistency
Instructions:
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Roast the Red Pepper: Preheat your oven's broiler. Halve the red bell pepper, remove seeds and membranes, and place cut-side down on a baking sheet. Broil for 10-15 minutes, or until the skin is blackened and blistered. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the charred skin and roughly chop.
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Blend the Ingredients: Combine the chickpeas, roasted red pepper, olive oil, garlic, lemon juice, cumin, smoked paprika, salt, and pepper in a food processor. Blend until completely smooth, adding a tablespoon or two of water if needed to reach your desired consistency.
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Taste and Adjust: Taste the hummus and adjust seasonings as needed. You might want to add more lemon juice for acidity, salt for savoriness, or more smoked paprika for a deeper smoky flavor.
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Serve: Transfer the hummus to a serving bowl, drizzle with a little extra olive oil (optional), and garnish with chopped fresh parsley or paprika. Serve immediately or chill for later.
Frequently Asked Questions
Can I use pre-roasted red peppers?
Yes, absolutely! Pre-roasted red peppers from a jar are a convenient shortcut. Just drain them well before using. The flavor might be slightly different than freshly roasted peppers, but it will still be delicious.
How do I make it smoother?
For an extra-smooth hummus, you can remove the skins from the chickpeas before blending. This step takes a little extra time but is worth it for an ultra-creamy texture.
How long will it last?
Store leftover hummus in an airtight container in the refrigerator for up to 5 days.
Can I freeze this hummus?
Yes, you can freeze this hummus. Allow it to thaw completely in the refrigerator before serving. The texture might be slightly altered after freezing, but it will still be enjoyable.
What can I serve it with?
This roasted red pepper hummus is fantastic with pita bread, vegetables (carrots, celery, cucumber), crackers, or even as a spread for sandwiches or wraps.
By following this recipe, you'll create a delicious and healthy hummus that is both unique and satisfying. Enjoy experimenting with different flavor combinations and finding your perfect tahini-free hummus!
