Roasted Red Pepper and Smoked Paprika Hummus (Vegan)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
8 people
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Calories
287 kcal
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Course
Side Dish, Condiments
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Cuisine
Middle Eastern
Roasted Red Pepper and Smoked Paprika Hummus (Vegan)
Description
Roasted Red Pepper and Smoked Paprika Hummus combines the sweetness of oven-roasted red bell peppers with the rich, earthy flavors of chickpeas and tahini. The garlic provides a pungent base, while smoked paprika brings a distinctive smoky note, rounding out the flavor profile. Blending all these ingredients results in a smooth, creamy texture that holds well as a dip or spread.
Roasting the peppers until slightly blackened on the skin intensifies their flavor and adds complexity to the hummus. This preparation can be served with crudités, pita bread, wraps, or as part of a mezze platter, offering versatility in serving options.
If the hummus is too thick, you can add some of the reserved chickpea water to thin it out and achieve your desired consistency. This recipe’s flavor and texture stand up well to being made ahead and stored in the fridge. The roasted peppers can also be substituted with jarred roasted red peppers for a quicker preparation, although roasting fresh peppers imparts more flavor.
Ingredients
- 2 red bell pepper cut in half lengthways and deseeded (see note 1
- 2 x 400g chickpeas reserve the chickpea water, drained, canned
- 4 tablespoons tahini
- lemon juice of 1
- 4 cloves garlic crush these first if your blender is a bit on the weedy side
- 1 teaspoon salt yes really - it makes a big difference to the flavour
- 4 tablespoons olive oil plus extra for drizzling, ideally good quality extra virgin
- 2 teaspoons smoked paprika
Instructions
- Preheat your oven to 220C / 200C fan / gas mark 7 / 425F. Place the red pepper halves on a non-stick baking sheet or roasting tray (see note 2) and roast in the preheated oven for 20 minutes or until just slightly blackened.
- Place the drained chickpeas, tahini, lemon juice, garlic, salt, olive oil, smoked paprika and red pepper halves in a high-speed blender. Blend for 1-2 minutes until completely smooth.
- This recipe makes quite a thick hummus. If you feel the hummus is a little too thick for your liking, add a splash of the chickpea water and blend again.
- Serve as a dip with crudités and pittas, in wraps or as part of a mezze spread.
Notes
- Using freshly roasted red peppers enhances flavor, but jarred roasted peppers can save time.
- If you don't have a non-stick pan or tray, lightly grease a regular baking tray before roasting the peppers.
- The hummus freezes well; thaw in the refrigerator before serving.
- Reserve some chickpea water to thin the hummus if needed for preferred texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 33g | 11% |
| Protein | 11g | 22% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 303mg | 13% |
| Potassium | 424mg | 9% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
| Vitamin A | 1205IU | 24% |
| Vitamin C | 47mg | 52% |
| Calcium | 68mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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