I admit to being a hummus freak. But if you are too, you know that all hummus is not created equal, not even close. It’s always a bit of a bummer when you buy a new brand and then get home, rip into it to munch while unpacking groceries, and realize it’s not all that great. I was in Florida last week with the kids visiting my parents, and bought some roasted red pepper hummus at their grocery down there. (It was a local FL brand and I wanted to link it here but can’t remember the brand…will update here if I remember.) Anyway, the point is that it was SO GOOD that it made me want (need) to recreate it. And here we have it folks, the final result: Simple, smoky roasted red pepper hummus!
It’s creamy, flavorful and ready to be slathered on things or eaten directly from the bowl with a chip or spoon. Just the perfect amount of smoky and umami, from the smoked paprika, liquid smoke (optional), and miso. And before you freak out about the liquid smoke and miso, just know that those are optional and you don’t need to run out and buy unless you have them handy anyway. If you feel like experimenting though, both will up the flavor profile and make it just that teeeeensy bit better.
Let’s take this moment to get up close and personal:
So what will you do with this huge batch of hummus, you ask?! This week, I’m using it to make my current favorite veggie sandwich. I didn’t even have ideal great crusty bread and still devoured it embarrassingly fast. Just slather gobs of hummus onto your favorite toasted bread, add some sliced veggies (I’ve been using avocado, sprouts, red onion, tomato, lettuce, and cukes), top with Dijon (+ cheese if you want) and dig in! Mmmmmmm…
A few last notes, for the dedicated warriors still reading:
The miso is optional, so don’t worry about running out to buy some if you don’t usually have it handy, because a tub will set you back $5+ and you only need a bit here (but if you do buy it, know that it lasts a long time!). It adds some of that umami flavor and nutty undertones, but again will still be fine sans miso. Just an added bonus. Same goes for the liquid smoke. I just added that in for the heck of it and where there’s smoke, there’s fire, right?!
BUT, the smoked paprika is key here! (Do you sense the smoky theme?! Essentially I want you to feel like you are eating hummus inside a charcoal grill. Well, maybe not exactly that. But along those lines.) You need to have at least a little of the smoked paprika. I like a lot actually, maybe more than I even listed in the recipe. But start slow and taste as you add it in, because the pressure of making that decision for you is just more than I can handle right now.
Hope you love it if you try!!
This is hummus, elevated! Smoky and flavorful, with protein, fiber, and Vitamin C as an added boost. Perfect for dipping veggies or chips, it's also great layered onto your favorite sandwich for a flavor punch.
- 2 cans chickpeas, drained and rinsed
- 1 red bell pepper, roasted, peeled and seeds removed (or use jarred, store bought)
- 1/2 - 1 clove garlic, chopped
- 1/2 cup tahini
- 2 - 3 tsp smoked paprika (try adding and then taste)
- 1 Tbsp white miso (optional)
- 2 drops liquid smoke (optional)
- 1/3 cup vegetable broth (I use Better Than Boullion No Chicken flavor)
If roasting your own red pepper (so easy!), turn the oven to broil and cook the pepper for 5 - 10 minutes. Use tongs to turn it every few minutes so that it chars evenly. (Note: I use a baking sheet or aluminum foil under the pepper.) When it has blackened on all sides, remove it from the oven and put it in a brown paper bag. Close the bag tightly and leave the pepper in there for another 5 - 10 minutes. Remove the pepper and peel away the papery outer skin. slice away the core and scrape off the seeds. Done!
Add the roasted pepper, chickpeas, garlic, tahini, smoked paprika, miso, and liquid smoke (if using) to the bowl of a food processor. Process until well combined. Add the vegetable broth and continue to process until smooth and creamy. Salt to taste and serve with cut veggies or tortilla chips.