Roasted Red Pepper White Bean Hummus

I am in love with hummus. Hummus is a staple in our household. I make some kind of hummus at least once a week, maybe twice, or three times. What is not to love? It is smooth, creamy, and robust. You can eat it with a variety of veggies, pita chips, pita bread, tortilla chips, crackers, or smear it onto a sandwich.

Did I mention that hummus is good for you? It contains fiber and protein from the beans. The olive oil and tahini paste add healthy fats. Plus the garlic; did you know that fresh garlic is good for your immune system? And to help keep the vampires away, but that’s another story for October.

Hummus is so quick to whip up in a food processor that there is no reason not to make it. In fact, Paul and I will often times eat almost a whole batch of hummus as our meal and we are perfectly satisfied.

I love a classic chickpea hummus. It is the kind of hummus that I make most often, but every once in a while I like to mix it up. This roasted red pepper white bean hummus is a fun way to break away from the norm.

White beans, or cannellini beans, are great to use for an extra smooth, creamy hummus. When you add in a sweet, smoky, roasted red pepper to the mix, it will knock your socks off!

Have you ever roasted your own red pepper before? If not, you should try it. They are super easy to do and taste so much better than the jarred ones. As you know Paul and I recently moved into our first house. I am still getting settled into cooking in our new kitchen. It has a gas stove, which I was super excited about. This is the first time that I was able to make a roasted red pepper over the open flame of the gas burner. It was so much fun! The smell of the red pepper charring is intoxicating. You can hear the skin crackle and watch occasional hot red sparks of skin float in the air. Don’t worry, it won’t start a fire. I may be making a lot more recipes with roasted peppers in them in the near future now that we have a gas stove. So much fun.

If you don’t have a gas stove, no worries; you can still make the roasted red pepper by placing it under your broiler for 10 minutes and letting it get evenly charred. It’s the same effect and taste, just not quite as exciting; but it’s worth it either way.

Anyway, you need to make Roasted Red Pepper White Bean Hummus, and you will be so glad you did. It is creamy, dreamy, smoky, and slightly sweet. Serve it with some sliced cucumbers, sliced radishes, and my favorite, sliced red pepper, of course. Enjoy!

Roasted Red Pepper White Bean Hummus

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• Author: Emily Koch
• Prep Time: 10 mins
• Cook Time: 10 mins
• Total Time: 20 mins
• Yield: 4 1x
• Category: Vegetarian
• Cuisine: Hummus

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Description

Roasted red pepper white bean hummus is a fun way to break away from the norm of traditional hummus.

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Ingredients

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• 1 red bell pepper, washed and dried
• 1 can (15 ounces) cannellini white beans, drained and rinsed well. Or 2 cups cooked and cooled dried beans
• 2 tablespoons olive oil or more depending on consistency of beans
• Juice of 1/2 a lemon
• 2 large garlic cloves, peeled
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1 teaspoon cumin
• 2 teaspoons tahini paste, optional
• Sliced cucumbers, fresh red bell pepper, radishes, or other veggies for dipping

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Instructions

1. For roasted red pepper:
2. If working with a gas stove: Using tongs place the red pepper directly over a medium-high flame and allow the side of the pepper to become charred. The skin will turn mostly black. Rotate the pepper until all four sides are charred, about 3 minutes per side.
3. *Place the pepper in a heat proof bowl and cover tightly with plastic wrap. Set aside for 10 minutes.
4. If working with an electric stove: Preheat the broiler. Place the red pepper on a pan and pop it into the oven. Allow to broil for about 10 minutes, rotating if needed, or until the red pepper is completely charred on all sides. *The next step is the same as above.
5. After the red pepper has rested in the bowl for 10 minutes and has had time to cool and the steam has helped to loosen the skin, use a paper towel to scrape off most of the charred skin. Leave some charred skin, because this gives the pepper its smoky flavor. Cut the ends off the pepper, remove the seeds and cut into big chunks. Reserve a few small slices for garnish if desired.
6. For the hummus:
7. Add all of the ingredients, including the roasted red pepper, to a food processor. Process for 3 minutes. Scrape down sides as needed and process more, until everything is combined and smooth.
8. If the hummus is too thick then add a little more olive oil to thin it out. Taste to adjust seasonings if needed.
9. Serve in a bowl and garnish with reserved roasted red pepper, if desired. Arrange slices of cucumbers, radishes, and fresh red bell pepper, or any other kind of veggies for dipping. Other options are pita chips, pita bread, tortilla chips, or crackers.

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