Vegan | Gluten-free
by Jenna Garcia
Today’s recipe is an elegant and flavorful take on a vegan classic. Full of plant-based protein and nutrients, hummus is a natural vegan favorite. Spread it on toast, like in this foodie video, use as a dip for veggies or chips, or enjoy in pita bread with these falafels. The options are endless!
If you have never made your own hummus from scratch, you have to give it a try. Easy to make and much more affordable than the store-bought versions, hummus is so much tastier when made at home with the freshest ingredients. This recipe is one that I developed years ago. We had some left-over roasted bell peppers in the fridge and I tossed them in with the rest of the hummus ingredients because, why not? The result was a smooth hummus with complex, rich flavor and a burnt orange hue. If you enjoy a little kick, add some red pepper flakes or even some hot sauce. Mmm...
I also want to share a secret weapon in my kitchen: the Trader Joe’s Everyday Seasoning. This seasoning blend includes whole sea salt, mustard seeds, black peppercorn, coriander, onion, garlic, paprika and chili pepper. As the name indicates, I really do use this seasoning everyday. Since all the spices are whole, you can grind it fresh over any dish and it adds a fantastic blend of spice and zest to almost anything. I have practically replaced my black pepper with this blend. I definitely recommend it in this hummus; it matches the flavor profile perfectly!
Enjoy making this roasted red pepper hummus and bon appétit!
Roasted Red Pepper Hummus
- 1 red bell pepper
- 2 cups garbanzo beans, cooked*
- 1 lemon, juiced
- 1-2 cloves garlic
- 2 tablespoons tahini
- ¼ cup olive oil
- ½ teaspoon salt
- Black pepper to taste or Trader Joe’s “Everyday Seasoning”
- Pinch of red chili flakes, optional
* If using canned beans, be sure to drain and rinse first. One 15 ounce can is about 2 cups of beans.
- Preheat oven to 500 degrees. Wrap red pepper completely in foil and put in oven. Cook until soft, about 20 minutes. Remove from oven and allow to cool in the foil. Once it has cooled, remove skin and seeds with fingers. Rinse all seeds off.
- Combine all ingredients, including roasted pepper, in food processor or blender and blend until pureed. Adjust seasonings and blend again. Enjoy!
Note: You can keep leftover hummus in a sealed container in the fridge for a week.
Did you give this recipe a try? Any other recipes you would like to share with us at Foodie by Trende? Join the conversation on Facebook!