Roasted Red Pepper & Garlic Hummus

Fresh homemade hummus is creamy, delicious, and so easy to make. Once you’ve tried this Roasted Red Pepper & Garlic Hummus recipe, you’ll never go back to store-bought!

My favorite recipe is the Roasted Red Pepper & Garlic Hummus because it has the perfect blend of flavors to accompany any meal, including your breakfast, lunch, dinner, and snacks!

Jump to:

• Equipment
• Instant Pot Upsides and Downsides
• Instructions
• Substitutions
• Roasted Red Pepper & Garlic Hummus

Equipment

Using the right equipment will save time (and money) with hummus made entirely from scratch using dry beans. Have no fear, though, I will share some of the shortcuts you can take to make homemade hummus.

Pressure cookers are best used in recipes with ingredients that require long cooking times as with beans and grains. A pressure cooker will greatly reduce the cooking times – almost to half, in most cases. Cooking under pressure has always been my go to kitchen equipment, especially for cooking beans from scratch.

This was one of my first times using the Instant Pot and I was really happy with it. I think it is a great addition to a kitchen, especially for young couples starting out with limited cooking experience and in most cases, limited space and limited time. Whatever your age, space or time though, it definitely makes cooking less stressful with an Instant Pot.

Instant Pot Upsides and Downsides

Upside:

• One of the best features with the Instant Pot are the timers that are programmed into it to alert you when the cooking time is finished. With a pressure cooker, I always needed to wait until the device popped up on top of the cooker, showing that the pressure cooker reached the temperature to start cooking. With the Instant Pot, it starts timing at that moment for you!

• I love the built in presets. They will automatically cook under the appropriate pressure and time for your recipe and also allow for adjustments if needed.

• You can adjust the times very easily with the + or – sign on the panel.

• You can walk away from it while it is cooking and not worry, unlike a pressure cooker on a cooktop.

• Cooking rice on a stovetop can be a challenge but in the instant pot, rice cooks perfectly!

• You can easily sauté in the Instant Pot also!

• It works well as a slow cooker also, so that’s one less kitchen tool to buy!

Downside:

• There is a little bit of a learning curve with the Instant Pot, especially with cleaning it, but it is well worth the time.

• When you release the pressure, it can be pretty messy at times! Be patient and let some recipes release naturally. (I learned the hard way – what a mess!)

• It is kinda bulky to store but if you look at all that it can do, it is worth the space.

• You still need a food processor/blender and a pot/pan in addition to the Instant Pot for many recipes.

Instructions

1. I recommend to soak your beans overnight. It reduces the cooking time (by almost half) and it makes the beans easier to digest. If you didn’t prepare for this ahead of time, no worries, you can cook them without soaking, it will just take a little longer to cook!
2. Add a piece of Kombu for a little extra kick in nutrients!
3. Cook the chickpeas in the Instant Pot, for the recommended time.
4. Strain the beans and save the strained liquid! *super important*
5. Leftover Kombu is great to add to your compost after!
6. Place all the ingredients in a food processor. Blend until smooth and tweak the spices to your desired tastebuds and you have delicious homemade hummus.

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Substitutions

1. Packaged/canned cooked chickpeas can be used
2. Jarred roasted red peppers will taste just as good
3. Reduce garlic to 1 fresh chopped garlic clove (if not roasting)
4. Substitute with dry spices instead of fresh herbs
5. In place of bean liquid, use vegetable broth and olive oil

Try Roasted Red Pepper Hummus in Chef Cindy’s Vegan Collard Green Wraps – a delicious and healthy lunch!

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