Quick, flavorful and easy, what more could you want?
I must say that I am biased to anything with roasted red peppers in it, especially when made fresh, but trust me when I say that this hummus is the real deal, and just so happens to be good for ya.Last Wednesday was my last day of my short summer vacation, and what better way to spend it than laying lazy in bed all day and vegging out before all of that stress that was to come with school. I am now in my very last year at my university, and come June of next year, I will be graduated with a degree in Nutritional Science, woot woot, FINALLY!
Anyways, with my lay in bed all day plan, I was not in the mood to drive my booty to Whole Foods to pick up ingredients for a meal that I was randomly craving, hummus wraps. So what I did was turn to something that I had said I would never use but hey, this seemed like the perfect day to make an exception. There’s an app/website that my local Whole Foods market is affiliated with that allows you to order your groceries online and have them delivered to you in 2 hours or less, depending on when you order and the designated delivery times in your area. And the best part was that the first delivery was free, so there was nothing to lose…right?
Well, I added all of the wrap ingredients into my shopping cart, including the hummus (duh), and waited patiently for these ingredients to be delivered so I can chow down on my craving. When the groceries were delivered, guess what…NO HUMMUS! I was frustrated at first, but I realized that this woman had driven all the way to my home to delivery groceries to my lazy butt, so the least I could be was grateful for that. I didn’t get to have the hummus wraps for lunch, but, as always, my mom came to the rescue and picked up some hummus on her way home from work, and I was able to make the below veggie wrap for dinner.After all of this, I thought why not make my own giant stash of hummus and enjoy it during the week, without having to go through any of this nonsense. Well, I did just that, and I’m going to share it here with you all if you are still here with me after this rant of a post!
Here is another variation of my current favorite way to enjoy hummus, in veggie wraps!
- Collard greens or tortillas for wraps
- Clover sprouts
If that does not look like the bomb.com to you, well then what the heck is wrong with you haha, I am salivating just looking back at these photos and I think I’m going to have to make collard green hummus wraps for dinner tonight.
For this recipe, I actually made homemade chickpeas and roasted red peppers, and both were surprisingly simple and required very little effort.
How To Cook Dried Chickpeas
Rinse beans, and sort out any debris. Soak 1 pound dried chickpeas in 6 cups of water overnight, or for about 8 hours. The next morning, drain, rinse, and place the chickpeas into a large pot with 8 cups of water. Bring to a gentle simmer on medium low, with the lid slightly open, for an hour and 15 mins, stirring occasionally.
Cooking dried chickpeas is very simple and is a much more ideal than purchasing dried chickpeas as you will get more for you buck, avoid any added salt, and you can simply freeze serving sized portions in containers to thaw for future use. These also come in handy when you’re pinched for time and need a quick meal to turn to. You can season them and toss them in a salad, soup, dip or even wrap, they are the perfect “go-to” ingredient!And how To Roast Red Peppers? I ended up creating a “how to” guide to roasting red peppers, with step by step instructions and photos for you to follow along for the perfect roasted red peppers. Head to this blog post to learn how!Make sure you tag me on Instagram @sweetsimplevegan or twitter @sweetsimpleveg and hashtag #sweetsimplevegan if you recreate any of my recipes, I love to see your photos!Print
Oil-free Roasted Red Pepper Hummus
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 6-8
- 3 roasted garlic cloves*
- 2 cups homemade cooked chickpeas (see notes)
- 2 tbsp chickpea liquid
- 3/4 cup homemade roasted red peppers + more for garnish (see notes)
- 1/4 cup tahini
- 1/4 cup + 1 tbs fresh lemon juice
- 1/2 tsp cumin
- 1/4 tsp paprika + more for garnish
- 1/4 tsp salt, or as needed to taste
- Place all of the ingredients into a food processor or high speed blender and process until smooth*.
- Adjust seasonings to taste.
- Top with diced red peppers and paprika.
To roast garlic, place into an oven at 350 for 6-8 minutes, or until golden.
A high speed blender is recommended to avoid grittiness and to attain the smoothest outcome.
Learn how to roast red peppers: http://sweetsimplevegan.com/2015/10/how-to-roast-red-peppers/
How To Cook Dried Chickpeas: Rinse beans, and sort out any debris. Soak 1 pound dried chickpeas in 6 cups of water overnight, or for about 8 hours. The next morning, drain, rinse, and place the chickpeas into a large pot with 8 cups of water. Bring to a gentle simmer on medium low, with the lid slightly open, for an hour and 15 mins, stirring occasionally.
References: Whole Foods Market Garbanzo Beans & Oh She Glows