Dawn’s Famous Roasted Red Pepper Hummus

Like many people, I have been making hummus for years, and I never put too much thought into the ingredients: chickpeas, olive oil, lemon juice, tahini, salt, garlic, etc. Hummus, like pizza, is hard to screw up. But also like pizza, there is good and then there is gooooood. I first discovered hummus in 1989 while in school outside of London. We had a large Middle Eastern population, so hummus was frequently part of our cafeteria’s offerings. It was love at first taste for me!

Years ago, I started serving this every Friday night with homemade bread. Then I gained 20 pounds and tried to lay off the bread a bit. My husband and I would open a nice bottle of wine, sit in the living room, and exhale after a long week.

I like my hummus with a bit of a kick. I have tweaked this recipe over the years, and not to brag, but I am kind of famous for my hummus. It is not difficult, but the devil is in the details, and that’s what makes this hummus great.

Dawn’s Famous Roasted Red Pepper Hummus, adapted from Cook’s Illustrated

1 can chick peas, 15.5 oz.

1/2 teaspoon iodized salt (not sea salt, not kosher salt)

1 clove garlic, minced

¼ cup roasted red peppers (approximately two big pieces)

A few very generous sprinkles of cayenne pepper or one hot pepper of your choosing

Juice of one lemon

Two heaping tablespoons of tahini

Two tablespoons extra virgin olive oil

Combine the first four ingredients for about one minute in food processor. Scrape sides, then slowly add lemon juice from top chute while food processor is running.

In a small cup or bowl, mix together tahini and olive oil until very well combined, about a minute. With food processor running, add the tahini mixture until incorporated, about 30 seconds.

Serve with bread, pita chips, or fresh vegetables if you want to be virtuous.

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10 thoughts on “Dawn’s Famous Roasted Red Pepper Hummus

  1. Dawn, what a great idea! I love that Mom Mom is still a part of your cooking life.

    I’ve not yet tried to make hummus myself, but now I’m inspired. Curious, why iodized salt and not sea salt? Sea salt is all I have!

    • Hi Gretchyn! I wish I had a proper scientific answer for you. This recipe is modified from a Cooks Illustrated recipe from years ago. I do remember that they were very adamant about using iodized salt, and I can only conclude it was due to extensive testing. The comments I receive the most about this recipe is how the texture is just perfect. I don’t think sea salt will make it or break it, but I would use less sea salt (maybe just 1/2 teaspoon) since it is a stronger salt.

  2. Glad to see you in the blogosphere! My hummus has a little cumin in it, and probably too much garlic for most people.

  3. If I liked red peppers, your hummus would look great, Dawn! Oddly, I add 3 Tbs milk to my hummus because it was on the recipe I found years ago in an Usborne cook book, of all places. It helped the texture a lot and has made me “famous” in my parts for my hummus, but I’m sure not as famous as you!

  4. Dawn I’ve had your hummus many times and always devour it! What a great idea to start a food blog! What about your olive tapenade? I’ve always loved that too.

  5. Pingback: Happy First Birthday Mom Mom’s Apron! | Mom Mom's Apron

  6. Pingback: Caramelized Onion Hummus | Mom Mom's Apron

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