Roasted Red Pepper and Chipotle Hummus Recipe

There’s nothing I love more than finding something that I love and then learning how to make it myself … for less. I absolutely love hummus. To date my favorite is a Publix store brand, Jalapaneo and Cilantro flavor. Yummy goodness and good for you and you can get it on sale  2 for $4.00. Even Better. We were talking “hummus love” at the office and a guy I work with passed along a wonderful recipe that I made the other day and it was very easy to make and is absolutely delicious. The recipe below calls for canned chickpeas, but you can make with a bagged variety too. It’s a bit more time consuming, but you get more for your money.

Ingredients for Roasted Red Pepper and Chipotle Hummus Recipe:

• 1 can (15 ounces) chickpeas, drained, 1 tablespoon of liquid reserved
• 1/4 cup tahini
• 2 cloves garlic, smashed
• 1/2 cup coarsely chopped roasted red pepper, plus 2 tablespoons for serving
• 1 Chipotle in Adobo
• 1 1/2 teaspoons adobo sauce
• 1 tablespoon fresh lemon juice
• 1 teaspoon cumin
• scant 1/4 teaspoon smoked paprika
• pinch red pepper flakes
• 2 tablespoons extra virgin olive oil, plus more for drizzling

Directions:

1. In a food processor or blender, combine chickpeas, reserved liquid, tahini, garlic, red pepper, chipotle, adobo sauce and lemon juice until a paste forms.
2. Scrape down bowl or blender and add olive oil, cumin and paprika.  Puree until smooth.  Season with salt, to taste.
3. Transfer hummus to serving bowl and drizzle with olive oil.  Top with roasted red peppers and serve with pita bread.

The above recipe makes about 2 cups. Note: This hummus can be stored up to five days in the refrigerator.

• Red pepper, chipotle and adobe sauce.
• Pickled jalapenos and cilantro (add just one jalapeno at a time to gauge hot factor).
• Garlic and scallions.
• Black Bean Hummus: Basically the same basic recipe above, but made with black beans. Puree a 15 ounce can of black beans (drained) with 1 clove of garlic, 2 tablespoons each of lemon juice and tahini, 1 teaspoon cumin, and a dash of salt. Add water or olive oil if needed.

Now that I know how quick, easy and delicious (not to mention less expensive) it is to make my own hummus … I’m hooked. Give it a try and share any other varieties that you love.

Check out some of my other recipes that you might enjoy:

Velveeta Rotel Chicken Pasta Casserole Recipe

Skinny Margarita Recipe

Chicken and Rice Casserole Recipe

Lisa’s Nearly Famous Pulled Pork Sandwich Recipe

Turkey Lasagna Recipe with Lasagna Sauce

Quick and Easy Mighty Meatloaf Recipe

Turkey Pot Pie Recipe

An Irish Feast Fit for Big Guys in Kilts – St. Patrick’s Day Recipe