We have a slight hummus obsession in this house. Autumn and I love hummus on sandwiches or wraps or for dipping vegetables or crackers in nearly everyday for lunch.
I love to make my own hummus, but lately I have been buying roasted garlic or roasted red pepper hummus every week to have at lunch time. I like the flavor of the roasted garlic and red pepper kinds so finally today I decided to make my own.
I combined both flavors to make roasted garlic and red pepper hummus, to get the best of both worlds! 🙂
Here is the recipe and how to roast your own garlic and red peppers.
Roasted Garlic and Red Pepper Hummus
A delicious low fat, oil-free hummus that is big on flavor! Use to spread on wraps or sandwiches or to dip raw vegetables or crackers in. Mmmmmmm….
Makes 3 1/2 cups of hummus
Ingredients
- 1 (540 ml) can chickpeas, drained and rinsed
- 1/4 cup lemon juice
- 1/4 cup water
- 1/3 cup tahini
- 2 heads of roasted garlic
- 1 1/2 cups roasted red peppers (7 small or 4 regular red bell peppers)
- 1/2 teaspoon fine sea salt
Directions
Combine all ingredients in a food processor and blend until smooth.
How To Roast Garlic
Preheat the oven to 350°F. Cut the top off of the garlic head to expose the top of each bulb.
Peel off the loose papery skins and place on a piece of aluminum foil.
Drizzle with a few drops of canola or olive oil and wrap.
Bake at for 35-40 minutes, until soft.
If you are baking many heads of garlic you can wrap each garlic head in foil and place them in a shallow baking dish or muffin tin.
Allow the garlic to cool a little before squeezing out each bulb into a small bowl.
You can use roasted garlic in soup, or other recipes. I like to also use it as garlic spread mashed up with a bit of Italian seasoning and sea salt.
How To Roast Red Peppers
Preheat the oven to 450°F. Rinse the 7 small (or 4 larger) peppers in the sink.
Remove the tops (stems) of each pepper.
Cut each pepper in half and remove the seeds.
Rinse again.
Place each cut pepper onto an aluminum foil lined baking sheet and squash down with your hand to flatten.
Bake for 15 minutes, then broil for an additional 10-12 minutes until the skin on the peppers has blackened.
Remove the peppers from the oven and roll the aluminum foil around them to let them sweat for 10 minutes. This will make peeling the skin off even easier.
You can place the rest of the hummus ingredients into the food processor while the peppers sweat.
Uncover the peppers and peel the blackened skin off of each red pepper half.
Discard the skin and place the red pepper flesh into the food processor along with the rest of the hummus ingredients.
This is where the magic happens.
Voila!
Delicious, creamy, oil-free roasted goodness!
I see no need to be buying hummus anymore! This was so much easier than I thought it would be and especially delicious with our homemade whole wheat onion and garlic crackers.
The smell of the garlic and peppers roasting in the oven was the hardest part! 😉
Live. Learn. Love. Eat. 
Beautiful step-by-step, and beautiful color of the final product! Love that there is no added oil. I don’t think it will last long in your house ;-)!
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Oooh, I’ve been wanting to make some red pepper hummus, and all the garlic sounds AWESOME! Now I just have to find the time to try making those awesome-looking crackers…
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Mmmmmmm…. the crackers are so yummy. Too bad we are now out. 😦
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what a beautiful color! makes all that more appetizing
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I haven’t made hummus in ages! I think I know what I’ll be making for a snack tonight:)
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yummy!
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you know, I’ve never actually roasted garlic. I think I shall try it!
Would you believe I use jarred roasted red peppers because it’s cheaper than buying them fresh?
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Roasted garlic is soooo yummy! Especially on bread or buns toasted in the oven, as I suggested. I have never tried jarred roasted red peppers before and I can’t get them out here anyway. I enjoyed making them though. 🙂
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Fabulous pictures!
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Thank You!
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Gorgeous – my favorite hummus variation! Yummy!
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I made the crackers and they were delicious. I dipped them in some salsa that I had in the refrigerator and it was delicious too. I had some hummus that I bought from the market and it didn’t really taste good so i’m definately going to make this hummus recipe.
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The crackers sound good with salsa! This hummus is still in our fridge and I found that it tastes better after a day or two in the fridge because the flavors set more.
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The only way this could be oil free is if your tahini is.
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Tahini is just ground sesame seeds, no added oil. Same with all natural nut butters.
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I love making my own hummus but I’m now on a diet cutting out all my food sensitivities. One is sesame so I’m making my hummus without tahini. What’s a good substitute?
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Hi Melissa! I am not sure what would be a good substitue. Tahini is a pretty key ingredient in hummus, but I have heard people substitue all natural peanut butter or another nut butter in its place or use hemp seeds. Usually when they make the substitution they use sesame oil in with it to add the sesame flavor. Try doing a search for what sounds like it may work for you. Peanut butter and garlic seems a bit off to me.
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