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Roasted Red Pepper Hummus

This creamy Roasted Red Pepper Hummus is easy to make and great for entertaining! For planning purposes, note that the photos in this post depict a double recipe of hummus. Be sure to buy a good quality tahini for the best results.

Prep Time
10 mins
Resting Time
30 mins
Total Time
40 mins
Servings: 12 servings (2 tablespoons)
Calories: 76 kcal
Course: Appetizer , Condiments , Snacks
Cuisine: Mediterranean

Ingredients

  • 2 cups cooked chickpeas (drained and rinsed if using canned)
  • 1/4 cup good quality tahini
  • 1/2 cup roasted red peppers , drained, rinsed, patted dry, and roughly chopped; plus additional for garnish
  • 1-2 cloves garlic , peeled (amount depends on how garlicky you like your hummus - I recommend starting with 1 clove the first time you make it.)
  • 1/2 teaspoon kosher salt , plus additional, to taste
  • 2 tablespoons fresh lemon juice , plus additional, to taste
  • 2 tablespoons extra virgin olive oil , plus additional for garnish
  • chopped flat leaf parsley , for garnish
  • Pita chips , for serving

Instructions

    Cup of Yum
  1. For a creamy texture, remove and discard the skins from the chickpeas.
  2. Add chickpeas, tahini, roasted red peppers, garlic, salt, and lemon juice to a blender or food processor. Blend until smooth, about 1 minute, stopping once to scrape the sides of the bowl.
  3. With the blender or food processor running, add the olive oil in a steady stream. Blend for about 1 minute longer, until very smooth. 
  4. Season the hummus with additional salt and lemon juice, if desired, to taste. If the hummus is quite thick (this will depend on your brand of tahini), you can add a little cool water, a teaspoonful at a time, to thin it. Keep in mind that the hummus will thicken a bit as it chills. 
  5. Cover and chill the hummus for at least 30 minutes for the flavors to meld. Spoon into a bowl and swirl the top with the back of a spoon. Drizzle with olive oil and top with additional chopped roasted red peppers and fresh parsley.
  6. Serve with warm pita chips or crudités. You can store the hummus in a tightly-covered container in the refrigerator for 3-5 days.

Notes

  • Prep Trick: Prefer for the garlic in your hummus to have less of a bite? Start the recipe by processing just the garlic clove(s), lemon juice, and salt, and let it this mixture stand for about 10 minutes. Then, add the other ingredients, and proceed with the recipe as written. This will mellow the harshness that raw garlic can sometimes have.
  • Smoky Roasted Red Pepper Hummus: Add 1/4 to 1/2 teaspoon ground cumin or smoked paprika, to taste.
  • Spicy Roasted Red Pepper Hummus: Add 1/4 to 1/2 teaspoon cayenne pepper or your favorite hot sauce, to taste.

Nutrition Information

Serving 2tablespoons Calories 76kcal (4%) Carbohydrates 5g (2%) Protein 2g (4%) Fat 5g (8%) Sodium 254mg (11%) Potassium 70mg (2%) Fiber 1g (4%) Vitamin A 30IU (1%) Vitamin C 4mg (4%) Calcium 20mg (2%) Iron 0.6mg (3%)

Nutrition Facts

Serving: 12servings (2 tablespoons)

Amount Per Serving

Calories 76

% Daily Value*

Serving 2tablespoons
Calories 76kcal 4%
Carbohydrates 5g 2%
Protein 2g 4%
Fat 5g 8%
Sodium 254mg 11%
Potassium 70mg 1%
Fiber 1g 4%
Vitamin A 30IU 1%
Vitamin C 4mg 4%
Calcium 20mg 2%
Iron 0.6mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.