CUBS WIN! CUBS WIN! CUBS WIN! LET’S EAT HUMMUS, LET’S EAT HUMMUS! LET’S EAT HUMMUS!
My Facebook feed was filled with this jubilous chant yesterday morning. The curse was finally broken and the beloved Chicago Cubs are going to the World Series! For those of you who don’t know why this is such a big deal; this is the first time that they’ve made it this far in seventy one years! The last time the Cubs won their division was when Teddy Roosevelt was president in 1908.
The curse of the Cubs was over a goat. Truth. Read about it here.
The first game of the World Series will be played tomorrow night in Cleveland, and I’ll be sitting back with a big bowl of spicy roasted red pepper hummus and a few toasted pita wedges as I watch. Why hummus, you ask? Because I love it, and to pay tribute to Billy Sianis, the Greek bar owner who cursed the Cubs so many years ago. Cheers to you, Billy! May the Cubs win the title.
It took me a while to get the flavors in this red pepper hummus just right. I didn’t want it to be too spicy, but I didn’t want it to be bland either. After a lot of tweaking I got the balance of savory, acidic, and spicy just right.
This spicy hummus doesn’t have any tahini or olive oil in it. I know that there are a lot of people who don’t stock tahini in their pantry, and there are a lot of people who are trying to cut back on oil. This recipe is for you, my friends. That’s not to say that you can’t add a bit of tahini or olive oil if you want to, but you don’t HAVE to. It’s really good without those two ingredients.
How to Make Roasted Red Pepper Hummus
It’s so easy. Get your food processor out and start adding the ingredients. You’ll need the following:
2 cans of chickpeas
1 jar of roasted red peppers
Ground chipotle pepper
Salt and pepper
Drain the chickpeas and make sure that you save the juice, otherwise known as aquafaba. It makes a fantastic egg replacer, don’t throw it away. Rinse the chickpeas and put them in the processor.
Add the peppers. Don’t add the water from the jar, just use a fork to take out the peppers.
Squeeze the juice from the entire lemon into the processor.
Add the spices and the cilantro.
Start the processor and watch the ingredients turn into a beautiful, smooth, and creamy hummus.
Serve it with warm pita chips, sliced veggies, or tortilla chips. You could also spread it on a sandwich or a tortilla and roll it up like a wrap. Use your imagination because there isn’t a wrong way to eat hummus.
The holidays are quickly approaching. Halloween is one week from today, and then it’s time to plan the menu for Thanksgiving, Christmas, Hanukkah, Kwanzaa, or whatever you celebrate. This is also the season for unexpected guests, so you’re going to want to be prepared to feed them. Keep chickpeas, roasted red peppers, lemons, and cilantro in the house and you’ll always be five minutes away from a healthy and delicious appetizer to wow your guests.
Will you watch the World Series?
Who are you cheering for?
Will you add tahini or olive oil to your hummus?
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6 Ingredient 5 Minute Roasted Red Pepper Hummus
- 1 food processor
- 32 ounces chickpeas
- 8 ounces roasted red peppers packed in water
- 1 large lemon
- 2 tablespoons of cilantro leaves
- 2 teaspoons of cumin
- ½ to 1 teaspoon of chipotle pepper powder
- 1 teaspoon of ground sea salt optional
- 1 teaspoon of ground black pepper optional
- Note: Keep the juice/aquafaba from the chickpeas. It makes an excellent egg replacer. Store it in an air tight container in the refrigerator or the freezer.
- Drain and rinse the chickpeas and put them in the food processor.
- Add the roasted red pepper. Do NOT add the water from the jar.
- Squeeze the lemon juice in the processor. Use a strainer so the seeds don’t fall into the processor.
- Add the cilantro leaves (not the stems), cumin, chipotle pepper, salt, and black pepper.
- Process the ingredients until the hummus is smooth and creamy.
- Serve with warm pita chips, sliced vegetables, or tortilla chips.