Monday, May 13, 2019

Copycat Sabra Roasted Red Pepper Hummus

Copycat Sabra Roasted Red Pepper Hummus
My daughter recently declared her love for purchased Sabra Brand Roasted Red Pepper Hummus. I make hummus at home. She likes my hummus. But she liked Sabra's even better. That made me sad. Store bought hummus is a lot more expensive than the homemade kind!

I, too, love Roasted Red Pepper Hummus. Since before she was born! And many times back-in-the-day I had tried to make it - but with no success. Roasted Red Peppers PLUS Hummus - sadly - did not taste like the kind I could buy at the store.

Back then, I did a fair amount of research trying to tweak just the right taste. I finally read about a "secret ingredient" - balsamic vinegar- that worked perfectly to turn my roasted-red-peppers-added-to-hummus into Roasted Red Pepper Hummus! Unfortunately, I don't remember where I found that bit of info - but it was very helpful!

Then, having solved my personal mystery, I had moved on to making other flavors like Smoky and Caper - and had forgotten all about my research project.

Until my daughter reminded me. Years later.

Then, I pulled my research out, and finished the project of creating the perfect Roasted Red Pepper Hummus - just like Sabra's. She acted as my focus group, and let me know when I had it just right!

Now I can go back to my frugal ways of making my own : )

(This is best made in a food processor. I use a Sunbeam Oscar, that I found at the thrift store, but any good brand of machine should work)

Here's the recipe:

Copycat Sabra Roasted Red Pepper Hummus
In food processor, combine
1 (15oz) can Chickpeas, drained
2 Tablespoons Lemon Juice
1 1/2 teaspoons Balsamic Vinegar
1/4 jar Roasted Red Peppers, drained (about 1/4 cup or so - I buy a 10oz jar)
1 teaspoon Salt
2-4 Tablespoons Tahini
1 teaspoon Minced Garlic (I use the jarred kind from the grocery's produce section)

1/4 teaspoon Paprika
Start the Processor, 
Then add Water as needed - usually 1/2 cup makes the right consistency. I add most of the water all at once, the gradually add the last bit to fine-tune the consistency.

Then leave the food processor on to do its work.

The BIG mistake in homemade hummus production is turning off the processor too early. Give it some time. Be patient. Wait for it to become smooth and creamy. Cover your ears ; )

Once it's done, it's ready to enjoy! Or, pop it in the fridge, and serve it chilled later. Hummus normally thickens up a wee bit with refrigeration.

This is perfect to serve with crackers, pretzels, homemade bread, or your favorite veggie dippers. 


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2 comments:

  1. I think I've never let it go long enough, the consistency is not as smooth as it should be.

    ReplyDelete
    Replies
    1. Thanks so much for dropping by to visit, Martha! I miss seeing you and yours IRL!

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