Roasted Red Pepper Hummus with Cilantro

When I was little, I was extremely picky. As in, I would eat pasta with butter on it – no tomato sauce, thank you very much. I would order cheeseburgers plain. No ketchup, no mustard, no pickles, no nothing. I literally did not eat peanut butter until a year ago. I have memories of spending hours at the dinner table, picking at my supper in the hopes that my mom would pity me and I would get dessert (it usually worked).

Since then, particularly in the last five years, my taste buds have apparently drastically changed. I will eat pretty much anything. I love unique flavours and almost all vegetables.  Bell peppers are an exception, but I am slowly learning to love them. I used to think that they overpowered the flavours of whatever dish they were in, but I am starting to appreciate their strong taste.


I bought a jar of roasted red peppers about two months ago for a recipe, and was shocked by how much I loved them. Since then, I have been eating peppers more and more. The roasted variety with cheese and crackers. There were plenty of them in this Chicken Tortilla Soup. Last night, I ordered them on pizza. If you continue to follow me, you might see a trend.


In honor of my newfound love of peppers, plus the fact that it is finals season and this is the perfect studying snack (seriously – filling, easy to pack, doesn’t taste terrible after it’s been in your backpack all day) I present you with this recipe. Hummus is another one of those things, like granola, that is all of a sudden very trendy, and very overpriced in grocery stores. Luckily, it is also very easy to make. There are endless possibilities of flavour combinations, but this my current fave.


Roasted Red Pepper Hummus with Cilantro

Adapted from Eat Well

Makes a large jar 

1 16 oz can Chick Peas, rinsed

1/4 cup Tahini

2 cloves Garlic

2 tbsp Lemon Juice

1/2 tsp Salt

2 tbsp Olive Oil

2 tbsp Water

1/2  cup Roasted Red Peppers, chopped roughly (homemade or jarred)

Handful Fresh Cilantro

1 tsp Paprika

1. Add chick peas, tahini, garlic, lemon juice, salt, olive oil, and water to your food processor. Process until smooth. Add in roasted red peppers, cilantro, and paprika. Process until smooth again.

2. That’s it. You are done. If you like, you could probably refrigerate it before you eat it. Or you could just not concern yourself with that and eat it as is (I did the latter.) It is delicious as a dip, spread, by the spoonful (not that I would know…)

* Note: the first seven ingredients are the perfect base recipe for hummus


One thought on “Roasted Red Pepper Hummus with Cilantro

  1. Pingback: Roasted Red Pepper Penne with Chorizo and Feta | Sweet Mayberry

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