Ingredients

  • 1 can chickpeas (14 ounces or 400g)
  • 3 pointed peppers, different colors*
  • 1/2 cup apple cider vinegar (100 ml)
  • 2/3 cup water (150 ml)
  • 1 tsp salt
  • 1.5 tsp sugar
  • 1 jalapeño
  • ½ red onion
  • 2 garlic cloves
  • 1 tbsp lime juice
  • 1 tsp tahini
  • 3 – 5 tablespoons extra-virgin olive oil
  • Pepper and salt

Author of this recipe

Love My Salad

Love My Salad

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Welcome to our salad community. 'Love My Salad' is a global movement devoted to sharing knowledge and inspiration about vegetables and salads. We are a platform... Read more
We are always hungry for hummus! That creamy smooth roasted red pepper hummus is a super versatile and easy to make Middle-Eastern dip… sounds like a dream, doesn’t it? Trust us, making hummus is easy to prepare in your own kitchen. What makes it even more interesting is the fact you can play with flavors and ingredients as long as you maintain the basic ingredients: chickpeas, tahini, olive oil and fresh lemon juice.
Experiment by adding sweet pointed peppers, which matches perfectly with hummus, especially when it has been roasted first in the oven or on the BBQ to give it that lovely smoky taste. In addition, the sweet pointed pepper will give your hummus a real color boost! 
In this recipe, we combine the earthy tasting hummus with a fresh and spicy relish. Half of each sweet pointed pepper gets dedicated to the hummus, while the other half is used for the relish. By first mixing the sweet pointed pepper with jalapeño and red onion, and then submerging it in a vinegar mix, you get a lovely fresh, spicy, tangy and slightly sweet mix that goes together with hummus like peas and carrots. The sweet pointed pepper relish can, of course be combined with many other ingredients. If you don’t try you’ll never know!
 
Total votes: 2

Preparation

Extra needed: food processor

  • Preheat the oven at 420 degrees Fahrenheit (200 degrees Celsius). 
  • Looking for that extra smooth and silky hummus? Drain the chickpeas and cook them for about 15 minutes. Peel the chickpeas and remove the skin. If you are short on time, you can skip this step.
  • Heat the apple cider vinegar, the water, the salt and sugar in a saucepan until the sugar and salt have dissolved. Let it cool.
  • Cut the pointed peppers in half crosswise: the first halves are used to make the relish, the second half to make the hummus. Remove the stems, membranes and seeds.
  • Cover a baking tray with parchment paper. Put the hummus halves on the baking tray in the preheated oven and cook them for 10 – 15 minutes until their skin is golden brown.  
  • Cut the other halves in small pieces for the relish and do the same with the jalapeño pepper (remove the seeds if you prefer a less spicy relish). Chop the onion.
  • Put the sweet pointed pepper pieces, jalapeño pepper and the onion in a preserving jar or a sealable container. Add the vinegar mix and stir. Set aside until it is serving time.
  • Put the roasted pepper pieces in the food processor and add the drained chickpeas, garlic cloves, lime juice, tahini and 3 tablespoons olive oil. Blend until you have a soft and creamy hummus and season with salt and pepper. Add extra olive oil if your hummus is not creamy enough.
  • Serve the roasted red pepper hummus with the relish on the side!

Tips from the author

*If only one color of sweet pointed peppers is available, the hummus and relish will be just as delicious!

Sweet pointed peppers offer quality and great taste with their unique traits of thin skin, fewer seeds, rich and sweet flavor and versatility.  Sweet pointed peppers can be purchased at most Meijer grocery stores and Sprouts Farmers Market

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