Roasted Red Pepper Hummus Sandwich with Caramelized Onions

This Roasted Red Pepper Hummus Sandwich with Caramelized Onions is a vegetarian delight! Hummus, caramelized onions, spinach, cucumbers, tomatoes.

The only thing that would make it better is some avocado (but, alas, mine weren’t ripe yet!).

I served this sammie on onion rolls (kind of emphasizing the oniony-ness). Any tasty bread will work. I’d recommend toasting or grilling the bread so that it holds up to the moist hummus. Layer on your favorite fillings, and nosh!

Caramelized Onions

I love caramelized onions in pretty much anything. They just take a little time and patience, but the flavor that they have is sweet and earthy, and they complement pretty much everything.

When I take the time to caramelize onions, it makes the dish seem complex and finished.

I usually make mine on the stove. A little bit of oil, a lot of stirring, (and here’s the trick) add a little water if they start browning too quickly or too much.

That being said, if you’d like a fool-proof slow cooker method, hop over to see my friends at Full Belly Sisters.

Oh, and this hummus is great with crackers or veggies as a dip, don’t feel restricted to using it as a sandwich filling. We’ve been eating the extra as a snack.

And, I’ll be making a second batch this weekend for a birthday celebration.

I sprinkled fresh cracked pepper and chili flakes over the top of the roasted red pepper hummus for dipping.

Roast red pepper following stove top or grill method

Related Posts:
Tips for making great sandwiches

Sandwich Week (week 1)

Regular Hummus

Roasted Red Pepper Hummus Recipe

Print

Roasted Red Pepper Hummus

A great full flavored hummus. Use it to dip or spread it on a sandwich. Use the servings slider to easily adjust the ingredient amounts.

Course Appetizer

Cuisine American

Keyword hummus, red pepper

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 6 servings

Author Leafy Greens and Me

Ingredients

• 1 red bell pepper
• 1 can chickpeas drained and rinsed
• 1 garlic clove minced
• 2 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon cumin powder
• ¼ teaspoon cayenne pepper
• 2 tablespoons tahini paste
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 tablespoons water as needed

Instructions

1. Roast red pepper following stove top or grill method. Or, roast in broiler at 500° F until charred, turning frequently for about 10 minutes. Remove from stove or oven and let cool. Remove skin, seeds, and membranes, and pat dry with a paper towel. Coarsely chop pepper.

2. Add chickpeas, roasted red pepper, garlic, spices, tahini, and olive oil to a food processor or high-speed blender and blend until smooth. If too thick add water 1 tablespoon at a time until desired consistency. Season with salt and pepper, as desired.