I’m not sure what makes Roasted Red Pepper Hummus taste so good. Not to offend chickpeas, but they are not really a flavor-packed bunch, are they? I shouldn’t be putting down these little guys, as I am 5′ and all good things come in small packages. But the ability to enhance other flavors and create texture with a subtle nutty aroma are the best characteristics of chickpeas.
In my experience, you can’t go wrong with hummus. It is delish store bought, as an app at a fancy restaurant or made at home. However, I can’t get enough of making it at home because it is so easy and quick (promise!), tastes fresher and allows you to use the flavors you love best. Like sriracha pineapple. And roasted red pepper.
I am presenting two different options to make this Roasted Red Pepper Hummus: roasting peppers at home or bought at your bestie’s, Trader Joe’s. It all depends on the time that you have available. And, I get it, sometimes there’s just not the time! I will tell you that I roasted my own peppers in a cabin on a trip with my girlfriends this summer and it was a very relaxing experience. I popped open a bottle of bubbly, started up the grill and watched the magic happen (pardon the corniness).
The Jolly Hostess twist this week is the perfect addition for an app for just about any event: roasted red pepper hummus. Creamy – with a touch of dijon! – smoky and a hint of spice. You are going to love it. Crazy busy with holidays to-do lists, work meetings and the fam gift exchange? Throw in TJ’s already roasted peppers. There is something about the intensity of flavor that you can achieve from roasting peppers at home and if you have the time, then DIY and cheers!
1 large roasted red pepper or 8 pieces of Trader Joe’s Fire Roasted Red Peppers
15.5 oz can of chickpeas
3-4 garlic cloves, chopped in small pieces
1 tbsp Dijon Mustard
1 tbsp Tahini Paste
1 tsp crushed red pepper
Dash salt and pepper
How to Fire Roast Red Peppers (this post explains how to roast peppers on the grill, but your process will be the same for the oven. Instead of placing the red pepper directly on the grill, place on a aluminum foil-lined baking sheet at low broil.)
Fire roasting on your own: Prep Time: 45 mins; Cook Time: 15 mins
Trader Joe’s Roasted Peppers: Prep Time: 5 mins; Cook Time: 0 mins
Chop garlic cloves and cut roasted red pepper in small pieces.
Add all ingredients into food processor, including the dijon mustard.
Sidenote: I know the dijon mustard addition sounds totally weird, and it wasn’t entirely on purpose that it was added to this hummus. I am mostly French (oh la la) and I like my fair share of Grey Poupon. It adds a creaminess to marinades and dressings and it is a base I use often. However, I can be forgetful at times – the struggle is real – and even though I packed my food processor to a cabin in the woods, I forgot the tahini paste. If you’ve ever made hummus without tahini paste, you know that it is the key ingredient and you’ll end up with a dry mixture that does not even come close to hummus.
With few ingredients available, the dijon mustard that we had for paninis seemed like the perfect replacement based on the experience I’ve had with it for marinades and dressings. The girls and I were pleasantly surprised. The mustard added extra creaminess and it took on the flavor of the chickpeas with an added tang. However, make sure that you add the tahini paste too!
Pulse for 1-2 mins, scrape edges and repeat until smooth.
Serve immediately or let mingle in the fridge before serving. Tasty with pita chips, crackers or veggies.
If you make this hummus for an app, please share a photo on social media and tag #thejollyhostess for a chance to be featured.