Mediterranean food holds special place in my heart (and stomach). It always brings back a ton of memories for me. When I was in college I spent 4 months studying and living in Jerusalem, Israel. So every time I make or eat hummus, pitas, tzatziki, schwarma, I can’t help but think of my days wandering around streets of the Old City, usually with a falafel stuffed pita in my hand.
Its pretty obvious from the 20 pounds I gained on my study abroad that I’ve got an affinity for Mediterranean food. The best hummus I’ve ever had is from this little restaurant in the Old City of Jerusalem called, Lina’s. While my roasted red pepper hummus is no Lina’s, its rich with flavor and pretty simple to make.
For some people, the most confusing part is roasting the peppers and removing the skin, I promise it’s not as hard as it sounds! The first thing you have to do is roast your bell peppers. You’ll brush your baking sheet with olive oil, this is going to help char and roast your peppers. Roasting your peppers makes them super sweet and soft so they blend up beautifully in the hummus. After you roast them, you’ll enclose them in a bag and stick them in the freezer. This is going to help the skin separate from the bell pepper. Then remove the skin, seeds, and stem, and continue on with your hummus making.
I like my roasted red pepper hummus to be spicy! I love balancing the sweet with the spicy. If you’re sensitive to spice, leave out the crushed red pepper and only had in half of the Serrano pepper. You can always add some crushed red pepper at the end if you find it too sweet! I love hummus with vegetables, pitas, pita chips, tortilla chips, on my sandwiches, salads, or wraps!
Check out this video I made, showing you how to make my roasted red pepper hummus!
- 2 large red bell peppers
- 5 tablespoons olive oil, divided
- 1-15 ounce can chickpeas (also called garbanzo beans), drained, rinsed, and dried
- 2 tablespoons tahini
- 2 garlic cloves or 2 teaspoons minced garlic
- Juice of 1 lemon (3-4 tablespoons of lemon juice)
- 1 Serrano pepper, stem and seeds removed
- 3/8 teaspoon cayenne pepper
- ½ teaspoon salt
- 1 ½ teaspoons crushed red pepper (optional)
- Preheat oven to 400 degrees Fahrenheit. Brush a baking sheet and bell peppers with 1 tablespoon of olive oil. Bake for 20 minutes, rotate peppers so the side that was on the baking sheet is now up, bake for an additional 20 minutes.
- Remove peppers from oven. Place peppers in a bag and stick in the freezer for 15 minutes. Using the edge of a knife remove the outer skin of the peppers, it should come off fairly easily. Remove stems and seeds and set aside.
- In a food processor or blender place chickpeas and tahini and process for 2-3 minutes until smooth. Add in ¼ cup of olive oil and remaining ingredients and process until smooth. If you want your hummus to be a little spicy, add in crushed red pepper. If your hummus is too thick you can add a little olive oil, 1 teaspoon at a time, until the right consistency.
If you want your hummus extra smooth you can remove the skins of the chickpeas, but I don’t usually bother
If you don’t like your hummus spicy, leave out the crushed red pepper and half of the serrano pepper in this recipe
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