Nothing beats the rich, pure flavor of home-roasted bell peppers — they're so much better than the jarred variety! Roasted peppers are a terrific pantry staple, adding color and a sweet-smoky flavor to sautéed or steamed vegetables, salads, appetizers, hash browns, pizza, casseroles…you get the idea.
Here’s a way to brighten up your hummus with a sweet purée of roasted red or orange bell peppers. It’s not a traditional hummus, but it serves the same delicious purpose as a great dip for pita chips or crudités, and it's a tasty sandwich spread, too.
Roasted Bell Pepper Hummus
- Prep Time: 20m | Cook Time: 45m | Makes 24 servings
- 2 large red Earthbound Farm Organic Bell Peppers
- 1/2 cup toasted walnuts
- 1/2 cup garbanzo beans (rinsed and drained)
- 2 tablespoons olive oil (if you roasted peppers previously and stored them in oil, use that)
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cumin
- 1 clove Earthbound Farm Organic Garlic (large clove, peeled)
- Salt and cayenne pepper (to taste)
- Heat a grill on its highest setting. Add the peppers to the rack in a single layer so they don’t touch. Cook, turning frequently, so that every part of the pepper is exposed to the heat. You want the skins to blacken and char, so move the peppers around to ensure that each is exposed to the hottest part of the fire. This process will take 25 to 35 minutes.
- If you don’t have a grill available, you can use a broiler. Place a rack 4 to 6 inches from the broiler element and preheat. Brush a rimmed baking sheet lightly with oil. Place the whole peppers on the baking sheet so that they don’t touch each other. Broil, turning frequently with tongs, until the skins are blistered and charred all over, 10 to 20 minutes. Have patience and turn the peppers frequently so that the skin chars but the flesh itself doesn’t burn. Take care not to pierce the peppers with the tongs or you’ll lose their delicious juices.
- As the peppers become charred, transfer them to a large bowl. Cover the bowl with a kitchen towel and allow the peppers to steam for 5 to 10 minutes to loosen their skins.
- When the peppers are cool enough to handle, slit them open over a medium bowl to catch the juices. Peel the peppers by rubbing away the charred skin with your fingers or a clean kitchen towel. For stubborn spots, use the back of a knife to scrape the skin away. Don’t wash the pepper, even if charred bits of skin remain; you’ll lose the delicious juice that coats the flesh.
- Cut the peppers in half, then remove and discard the seeds, stems and membranes. If you like, cut the halves again into wide strips.
- Place the peppers, walnuts, garbanzo beans, olive oil, lemon juice, cumin and garlic in a food processor and purée the mixture. Season to taste with salt and cayenne pepper.
- Serve at room temperature or refrigerate, covered, for up to 5 days.
- Per serving: Calories 35, Fat 3 grams, Cholesterol 0 mg, Sodium 10 mg, Carbohydrates 3 grams, Fiber 1 gram, Protein 1 gram.
- Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 10%, Vitamin C 50%, Calcium 0%, Iron 2%.