Roasted Red Pepper Hummus
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A twist on traditional hummus dip or spread with a mild red pepper taste and a slight kick of garlic and spice.
Total time: 30 S
Servings: 9
Calories: 90
Ingredients
- 2 tbsp. olive oil
- 2 tbsp. fresh lemon juice
- 2 tbsp. tahini
- 1 clove garlic quartered
- 1 cup roasted red peppers
- 1/2 tsp. kosher salt
- 1/2 tsp. ground cumin
- 1/8 tsp. cayenne pepper
- 1(15 oz.) can garbanzo beans drained and 3-4 tbsp. liquid reserved
Nutritional Information
- Serving Size: 1/4 cup
- Fat: 5g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Carbohydrates: 10g
- Fiber: 3g
- Sugar: 1g
- Protein: 4g
Instructions
- Add ingredients, including the reserved garbanzo bean liquid, to Twister jar in order listed and place Twister lid on jar.
- Hold Twister lid and with other hand select "Dips" or blend on a Medium to Medium-Low speed for 30 seconds. Turn the Twister lid counter-clockwise during blending.
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My 1st attempt I am please not knowing what to expect! However, I will add my take on this recipe so results are more desirable this is all preference and taste. Keep in mind the directions and recipe didn’t mention certain canned beans will have salt in them and the reserve so you will certainly have sodium levels you may not want or like. Also I find its better to not add any reserve liquid to the blend beforehand to attain thicker pastey dip …you can always add the 3-4 tbsp reserve and pulse that into the mix.
You could try natural peanut butter. Just be aware that it’ll change the taste.
Can you substitute sesame seeds for tahini?
He’s Probably Allergic To peanuts As Well. Just Leave The tahini Out. it Won’t Make A Huge Difference. There’s Really No Good Substitute For tahini.
SO YUMMY! It’s very sweet. Tastes like it has sugar in it but it’s just the peppers. I used the dry beans so it cost peanuts.
This hummus is amazing! Fresh ingredients, blend, and done! Delicious and healthy!
This has awesome flavor, but I found it needed much more liquid than stated in the recipe. I added quite a bit extra- lemon juice, olive oil, water, and still had a hard time blending it. I did use a raw red pepper rather than roasted, and it still added great taste to the hummus. However, even after adding a lot of extra liquid and breaking to scrape down frequently (I have a wild side jar), the motor started to smell and smoke a bit. I called it quits and ended up with a very thick, very stiff hummus. Don’t know how anyone can make this recipe without extra liquid or having the motor smoke! I mostly just did pulses, as when I tried a set speed, ingredients were quickly pushed away from the blade and I made no progress. Might try this again later and just add even more water to thin it out and make it easier to blend. Oh, I also doubled the recipe and increased garlic to 5 small cloves and salt to 1 3/4tsp. Very tasty!
Interesting. .. I figure commercial roasted red peppers would probably add a tiny bit of liquid but it would be negligible. .. where the recipe called for 3-4tbsp of reserved liquid from the beans, I ended up putting in well over a cup of water (for a double recipe), about 3 tbsp extra olive oil, and an extra 3 or 4tsp of lemon juice, and it still ended up as a super thick, dry, paste! Maybe my beans were just super dry or something. .. lol who knows! But regardless, I was floored that it made the motor smoke, as slowly as I went and as often as I stopped to scrape it down. Not really impressed yet. .. going to try some more recipes before I give up on the blender. ..
I would use the ingredients called for, roasted red peppers, and try again. The raw red pepper might make a difference. If you follow the recipe exactly, it is actually pretty thinned out. Never had a problem, and I make this hummus recipe all the time.
It’s possible that there is an issue with your jar. You shouldn’t have had to add so much liquid to this recipe. Please give our customer service team a call at 1-800-748-5400 and have your blender and jar close by. They are trained to troubleshoot over the phone and should be able to help you out!
Maybe try making just 1 serving instead of doubling the recipe? Maybe that is somehow throwing it off. Are you using canned beans?
Actually I did call yesterday and should be getting a new jar, I don’t really see that anything is wrong with the one I have, but she said I will hopefully be able to tell the difference comparing to the replacement jar. I do have to wonder though, part of the reason I got this blender is because it was so highly touted as working so well that it did not need a plunger, but it appears that without a plunger, the functions are limited (or you have to stop repeatedly to scrape down the sides) or you have to invest another $100 or so to get a twister jar. .. think I’d rather have 1 blender/jar combo that can do it all. .. I’ll give this one another try with the new jar but I’m leaning towards exchanging it for a model with a plunger. .. :/
This recipe should be easily made in a WildSide+ jar when doubled without needing to scrape the sides down. Hopefully the new jar will work much better for you! The Twister jar is great for smaller, thicker blends but the recipes that call for the Twister jar should be able to be done in other jars – the amount of ingredients may just need to be adjusted. We are working on updating our recipes to include instructions for all jars. This particular one was developed specifically for the Twister jar which is why it only has instructions for that jar right now. We really want you to have a great experience with your blender so please let us know if you have other questions/concerns!
I sprout and cook my own garbanzo beans, and I thought that since the recipe was for the twister jar, to get good action in the larger wild side jar I would need to increase the quantities. ..? I’m still new to all this but really don’t want to spend another $100 for a twister jar and don’t like having to stop and scrape so frequently. .. sigh. Trying to have faith. ..
The twister jar is almost necessary for this recipe, otherwise you have to keep stopping the machine and scraping it down. It’s a fantastic recipe, has tons of flavor and the hardest part is roasting a bell pepper.
Thanks, I’ll will certainly be giving it another chance with the new jar and look forward to being impressed! ;)
My son is allergic to sesame. What could I replace tahini with?