This moderately spicy red pepper hummus makes a great party dish. I dress it up with a topping of roasted red peppers combined with pine nuts and seasonings and a drizzle of lemon juice.
Friday night is usually DVD night here, and we normally try to pick something that we can watch as a family. But since our 8-year-old daughter was having a sleep-over at the neighbors’, we were able to watch something a little more adult. We chose Hustle & Flow, which we really liked. Terrence Howard’s performance was excellent.
Since we were planning to eat in front of the TV, I chose something simple: Spicy Red Pepper Hummus stuffed in whole wheat pita bread with lettuce, tomatoes, red onions, and a few calamata olives.
Adding jarred roasted red peppers to hummus is a great way to bump up the flavor, allowing you to decrease the amount of tahini and fat while still having a rich-tasting hummus that appeals to all tastes. I love harrisa in this recipe, but if you don’t have any, try using any hot pepper paste or sauce.
More Hummus Recipes
I love hummus so much that I make it a variety of ways—some of which technically aren’t hummus because they don’t use chickpeas. Here are some favorites:
- Hummus in the Blender
- Pimento Cheese-Style Hummus
- Black-Eyed Pea Hummus
- Walnut and Kidney Bean Spread (Lobio)
- All 20 of my low-fat hummus recipes
Spicy Red Pepper Hummus
- toasted pinenuts
- additional chopped roasted red peppers
- lemon juice
- 1-2 pinches powdered chipotle pepper
- 1 sprinkle sumac
- Throw the garlic into a running food processor (see Notes for blender option). Add the chickpeas and begin processing. Add the lemon juice and tahini. (I used half of a very large yet mild homegrown lemon. For regular lemons, I’d start with half, check the flavor, and add more if needed.) If needed, add 1/4 cup bean cooking liquid or water, just enough so that the chickpeas become a smooth paste. Add the cumin, the harrisa, chipotle powder, salt, and half of the roasted red peppers. Process until smooth. Taste for spiciness and add more harrisa as needed.
- Add the remaining roasted red peppers and pulse to coarsely chop.
- If you want, make a topping for the hummus by combining a tablespoon of toasted pine nuts with 2-3 tablespoons of chopped pepper. Add lemon juice and chipotle pepper to taste. Drizzle the top of the hummus with a little lemon juice (and if you really want spicy, add a little of the juice from a jar of pickled jalapeños.) Mound the topping in the center. Sprinkle with sumac.
Nutritional info is approximate.
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Updated June 10, 2016 with a new photo and optional toppings.