Roasted Red Pepper Hummus (2024)

FAQs

Is red roasted hummus good for you? ›

Red pepper hummus is exquisite and, at the same time, it's one of the most nutritious snack options around. If you incorporate red peppers into your hummus, you not only enhance its flavor but also give your immune system a boost. Why? Because they are a rich source of vitamins, minerals, and antioxidants.

Roasted red pepper hummus is incredibly easy to make at home with just a few ingredients, including chickpeas, roasted red peppers, tahini, olive oil, lemon juice and spices. It's super creamy, slightly smoky and full of flavor!

You might need more tahini, garlic, lemon and/or salt and very likely more chickpea water. Add a bit of each as you need, the recipe explains. "Blitz the hummus until very smooth, a few minutes at least. Don't worry about the hummus being too loose; it will thicken as it sits."

While hummus is a very healthy snack option, it should not be consumed in large quantities.

For starters, homemade humus will almost always spoil faster because store-bought, which is prepared in sterile and contamination-controlled environments. Homemade varieties will generally last anywhere from 3-4 days, whereas store-bought brands generally lasts 6-7 days after opening.

Another cause might be that your lemon is a bit old, causing it to taste more bitter than sour. Lastly, if you've added too much garlic or just happened to used a particularly strong clove, it'll leave the hummus with a very pungent, raw taste.

Even though hummus has lots of great things going for it, you'll want to pay close attention to what you use to scoop it up. For better satiety and nutrition, go with veggie-based dippers like red pepper strips, sliced cucumbers, baby carrots or radishes, and limit highly processed pita chips.

Garlic: Fresh garlic cloves are always superior to garlic powder, and it's especially true in homemade hummus! Baking soda: Adding baking soda to the chickpeas helps make the legume easier to digest, softer, and makes them easy to peel. Don't skip this ingredient!

I use 1/3 cup in my recipe, and I choose a brand with a smooth texture and a mild, nutty flavor that's not bitter. My favorites are Cedar's (available at most grocery stores), Seed & Mill (the best ever), and Soom. Extra-virgin olive oil.

Why do you add ice water to hummus? ›

This will help you achieve that creamy hummus texture with no lumps. Another pro-tip: Add ice cold water while you blend up the sauce. Using ice cold water lightens the color of tahini, creating a hummus that is light and fresh looking. We recommend adding the ice water before adding in the cooked chickpeas.

If , for some reason, you ended up using more liquid than you should have or if you still want a thicker consistency, you can add a bit more tahini. And if you chill the hummus for an hour or so before adding any garnish, that should help as well.

Most hummus you buy in a supermarket is made with either soybean oil or sunflower oil. Both of these are highly processed and can be inflammatory. Look at the label and find hummus made with extra-virgin olive oil for the most health benefits (not to mention flavor – good olive oil is like a fine wine).

Hummus is a great source of fiber, which may promote weight loss. Surveys have shown that people who consume chickpeas or hummus regularly are less likely to have obesity and may have a lower BMI and smaller waist circumference.

Hummus is a fantastic addition to big leafy salads with crisp seasonal veggies, warm pita bread, olives, and pickled red onions. It's a wholesome and colorful meal for anyone who loves Mediterranean food.

A common question we hear is, “how many carbs in hummus?” Much like the healthy fat it contains, the carbs in hummus are complex carbs that are an important part of a well-balanced diet. Complex carbohydrates take longer to digest – this means they don't spike your blood sugar like processed carbs do.