Description
A creamy, vibrant, and flavorful Roasted Red Pepper Hummus that blends the smoky sweetness of roasted red peppers with the smoothness of classic hummus. This quick and easy recipe is perfect as a dip, spread, or sandwich filling, packed with healthy ingredients and bright color.
Ingredients
Scale
Main Ingredients
- 1 ½ cups cooked chickpeas (drained and rinsed if canned)
- 1 cup roasted red peppers (freshly roasted or jarred)
- ¼ cup tahini (or substitute with peanut butter or almond butter)
- 2 tablespoons fresh lemon juice
- 1–2 cloves garlic (raw or roasted)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
- 2–4 tablespoons water or reserved chickpea liquid (aquafaba), as needed for consistency
Optional Variations and Garnishes
- Pinch of cayenne pepper or red pepper flakes (for a spicy kick)
- Fresh herbs like parsley, cilantro, or basil
- Dash of smoked paprika (to intensify smoky flavor)
- Pine nuts or small cubes of roasted red peppers (for garnish)
- Extra olive oil for drizzling
Instructions
- Prepare Your Ingredients: Drain and rinse canned chickpeas thoroughly for a clean flavor. Roast fresh red peppers or use jarred roasted red peppers for convenience. Measure out tahini, lemon juice, garlic, spices, olive oil, and have water or reserved chickpea liquid ready.
- Blend the Base: In a food processor, combine chickpeas, tahini, lemon juice, garlic, ground cumin, salt, and pepper. Pulse a few times until the mixture is smooth but still maintains a bit of texture.
- Add the Roasted Red Peppers: Add the roasted red peppers to the food processor. Blend everything together while slowly drizzling in the olive oil and water (or reserved chickpea liquid) until you achieve a creamy, dip-worthy consistency.
- Taste and Adjust: Taste the hummus and adjust salt, lemon juice, or garlic according to your preference to balance flavors perfectly.
- Serve or Store: Transfer the hummus to a bowl. Drizzle with extra olive oil and garnish with fresh parsley, smoked paprika, pine nuts, or roasted red pepper cubes if desired. Store leftovers in an airtight container in the refrigerator.
Notes
- Use high-quality roasted red peppers as their flavor is central to this recipe; freshly roasted or well-charred peppers work best.
- Reserve some chickpea liquid (aquafaba) to add for a smoother texture without watering down the flavor.
- Fresh lemon juice is crucial to brighten and balance the flavors.
- Pulse ingredients initially before blending fully to maintain a pleasant texture without over-processing.
- Add water or olive oil gradually to achieve the desired creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (if roasting fresh peppers)
- Category: Appetizers
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tablespoons
- Calories: 70
- Sugar: 1 g
- Sodium: 120 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: roasted red pepper hummus, hummus recipe, roasted pepper dip, vegan dip, gluten free appetizer, healthy snack