Homemade Roasted Red Pepper Hummus From Scratch
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 25 mins
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Servings
10 servings
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Calories
133 kcal
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Cuisine
Mediterranean, American
Homemade Roasted Red Pepper Hummus From Scratch
Description
Homemade Roasted Red Pepper Hummus From Scratch blends chickpeas, roasted red peppers, garlic, tahini, and lemon juice to create a creamy dip with a smoky undertone. The peppers are roasted either over an open flame or in the oven until their skins blister and blacken. Combined with cumin and smoked paprika, the hummus gains subtle warmth and complexity. The recipe includes olive oil for richness and salt to balance the flavors.
The cooking process yields a smooth and spreadable texture well suited for serving with vegetables, pita bread, or as a sandwich spread. The charred notes from the peppers enhance the overall flavor, complementing the garlic and tahini.
The recipe yields about two cups. Nutritional details will vary depending on exact ingredients and quantities used. A powerful blender is needed to achieve the creamy consistency characteristic of classic hummus.
Ingredients
- 1 ½ cups chickpeas drained, 2 cans or 30 oz
- 2 bell pepper red
- 3 cloves garlic
- 4 tablespoon tahini high quality
- lemon juice or more as desired, juice from 1 lemon
- ¼ cup extra-virgin olive oil plus more for garnish
- 1 teaspoon cumin powder
- ½ teaspoon smoked paprika or more as per taste
- salt to taste
Instructions
To Roast The Red Peppers:
- Open fire method (stove top or BBQ) – set the stove on high, and place whole pepper directly on the open flame. Using tongs keep turning it to roast evenly on all sides. The skin will blacken and start blistering. Blacken skin on all sides but ensure you don’t burn the peppers.
- Oven method – for even cooking, I prefer to cut peppers in half and roast them in the oven. Slice peppers vertically into half, and remove the stem and seeds. Place it on a baking tray lined with aluminum foil and roast in a preheated oven at 400 F for about 20-25 minutes, until the skin blackens.
Cook Chickpeas:
- Use your instant pot to turn dried chickpeas into perfectly cooked beans that you can use in hummus or any other dish. Canned chickpeas – BE GONE! Learn how to make your own perfectly cooked chickpeas.
Make Red Pepper Hummus:
- You'll need a powerful blender to make smooth, creamy hummus.
- Add all ingredients – chickpeas, roasted peppers, garlic, tahini, salt, cumin powder, smoked paprika, lemon juice, and half of the olive oil. Start blending. For easy blending, add water if required, add very little. You do not want to make runny hummus. Slowly pour remaining olive oil while blending and blend until smooth.
- Serve it with pita bread, spread it in sandwich, serve it as dip with raw vegetables, use in salad dressings.
- Any leftovers can be refrigerated in air tight containers for about 5-6 days.
Notes
- Roast red peppers carefully to avoid burning completely; the slight charring adds flavor without bitterness.
- A high-quality tahini improves the creaminess and flavor of your hummus.
- You can adjust lemon juice and seasoning to taste after blending for balanced acidity and saltiness.
- This hummus keeps well refrigerated in an airtight container for several days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Calories | 133kcal | 7% |
| Carbohydrates | 10g | 3% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 5mg | 0% |
| Potassium | 157mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 801IU | 16% |
| Vitamin C | 31mg | 34% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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