Aside from the original version of hummus, I think roasted red pepper might be the most versatile flavor. The sweetness of the red pepper really goes well with the tartness of the lemon juice and the slight bitterness of the tahini. Like all of my hummus recipes, I do not use oil because the tahini adds plenty of creaminess and keeps it really healthy as far as dips go.
Roasted Red Pepper
To make this recipe super easy, use prepared roasted red peppers or pimientos. What’s the difference? Check out this article. http://blog.al.com/generous-portions/2011/02/pimentos_are_peppers_but_not_a.html
To roast your own red pepper, core and seed it, cut it in half, and stick it under the broiler of the oven until the skin blisters. Keep an eye on it so it doesn’t completely burn. The air fryer also works for this step. Use the hottest temperature.
Put the pepper in a sealed plastic bag until the skin slides off easily.
Put the roasted red pepper or 4 oz. of the jarred variety into a food processor along with all of the following:
2 cloves garlic
1 can or 1 1/2 c. chickpeas
1/4 – 1/2 c. water
2 T. lemon juice
2 T. tahini
1/2 t. salt
Process until the texture is very smooth. Serve roasted red pepper hummus with crackers or vegetables. It is also good in a wrap with fresh vegetables!