Roasted Red Pepper Hummus
Roasted Red Pepper Hummus is a creamy, smoky, and colorful twist on traditional hummus. Blended with roasted red peppers, chickpeas, tahini, and lemon, this dip is perfect for snacking, spreading, or entertaining.
- Prep Time: 10 minutes
- Cook Time: 15 minutes (if roasting peppers)
- Total Time: 10–25 minutes
- Yield: 6–8 servings (about 2 cups)
- Category: Appetizer
- Method: Blended
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup roasted red peppers (jarred or homemade)
- 1/4 cup tahini
- 2 tbsp lemon juice (freshly squeezed)
- 1–2 garlic cloves
- 2 tbsp olive oil (plus more for garnish)
- 1/2 tsp ground cumin
- 1/2 tsp salt (or to taste)
- 2–4 tbsp ice water (as needed for blending)
- Smoked paprika, for garnish (optional)
Instructions
- If using jarred peppers, drain well. If roasting fresh, char over a flame or under a broiler, peel, and remove seeds.
- In a food processor, combine chickpeas, tahini, lemon juice, garlic, roasted red peppers, cumin, and salt.
- Blend until smooth, slowly adding olive oil and ice water to reach desired consistency.
- Taste and adjust seasoning as needed.
- Transfer to a serving bowl and garnish with a drizzle of olive oil and a sprinkle of smoked paprika, if desired.
- Serve with pita, crackers, fresh veggies, or as a spread in wraps and sandwiches.
Notes
For ultra-creamy texture, peel the chickpeas before blending.Use roasted garlic instead of raw for a milder flavor.Add cayenne pepper for a spicy kick.This hummus stores well in the fridge for up to 5 days.To freeze, place in an airtight container for up to 3 months and thaw in the fridge before serving.
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 1g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://cookibly.com/roasted-red-pepper-hummus/
