I’m excited to share two homemade hummus recipes I’ve been making for my friends and family for years. The red pepper hummus and two olive hummus are easy to make and so delicious.
Homemade Roasted Red Pepper Hummus
In honor of my cousin’s visit this past weekend I broke out the Nigella Lawson, Nigella Express Cookbook, she gave me for Christmas last year. I whipped up some Red Pepper Hummus last night for our homemade happy hour this evening before we go out to dinner. My changes to the ingredients are in orange and the directions are in my own words. I will be serving carrot sticks, cucumber slices, and pita chips alongside the Hummus.
12-ounce jar roasted red peppers (Italian style with whole garlic)
14-ounce can chickpeas/garbanzo beans
1 teaspoon paprika (omitted)
2 tablespoons extra virgin olive oil
1 tablespoon minced garlic
2 tablespoons cream cheese (fat-free)
1 teaspoon lime juice (omitted)
1. Drain the red peppers (remove the garlic) and chickpeas. Make sure to rinse the chickpeas thoroughly – the liquid they soak in can make you gassy!
2. Put the chickpeas in the food processor and process until chunky. Add 1 tablespoon of olive oil and process until smooth. Add the roasted red peppers and another tablespoon of oil.
3. Process until the mixture is red. Add the cream cheese and process until smooth.
4. Put the hummus in an airtight container and chill for 30 minutes (or overnight like me).
5. Serve with vegetables, pita chips, Triscuits, pretzels, or whatever you like!
After I discovered how to make Roasted Red Pepper Hummus, I have decided to go on a quest to create my own hummus recipes. Last night I was feeling creative, so I looked through the pantry and refrigerator for some inspiration.
Homemade Olive Hummus
Brandon LOVES black olives and I had just opened a can for our dinner salads. So I threw a bunch of black olives in the mini food processor, and grabbed the minced garlic, a can of garbanzo beans, and a jar of Kalamata olives. The end result: Two Olive Hummus.
Or maybe I should call it Black and Purple Hummus… I haven’t decided yet.
- 1 can garbanzo (chick peas) drained and rinsed
- 1 tablespoon minced garlic
- 8 medium pitted black olives
- 2 tablespoons extra virgin olive oil
- 8 pitted Kalamata olives
- 1 tablespoon Kalamata olive brine (right outta the jar)
- 2 teaspoons garlic salt
- 2 teaspoons black pepper
For mini food processors: Combine the chick peas and garlic in the food processor – pulse/puree on high. Add the black olives – pulse/puree. Add the olive oil, Kalamata olives, brine, garlic salt, and black pepper. Pulse/puree until the ingredients are all mixed together and the hummus is not chunky. If it seems dry, add another tablespoon of the Kalamata brine. Refrigerate for 30 minutes before eating.