Roasted Red Pepper Hummus

Name: Roasted Red Pepper Hummus
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 1 about 1 1/2 cups
Ingredients: 2 large red bell peppers; 15 oz can chickpeas; 3 tablespoons tahini paste; 2 tablespoons fresh lemon juice; 1 clove garlic; 1 teaspoon salt; 1/2 teaspoon cumin; 1/4 teaspoon paprika; 1 tablespoon extra-virgin olive oil

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Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings
about 1 1/2 cups
Calories
171 kcal
Course
Condiments
Cuisine
Middle Eastern

Roasted Red Pepper Hummus

Heidi Pena

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Whether you are hosting gathering or craving a healthy snack, this Roasted Red Pepper Hummus is what you need! Smoky roasted red peppers are combined with creamy chickpeas and spices to make this dip that is perfect for crackers, bread, or veggies.

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Ingredients

Servings

2 large red bell peppers or about 1 cup jarred roasted red peppers
15 oz can chickpeas drained and rinsed
3 tablespoons tahini paste
2 tablespoons fresh lemon juice
1 clove garlic minced or grated
1 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon paprika
1 tablespoon extra-virgin olive oil for serving

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Instructions

Preheat the oven to 400ºF. Line a baking sheet with aluminum foil and place the peppers on the baking sheet. Place in the oven for 20 minutes. Remove from the oven, turn the peppers over, then return to the oven for another 20 minutes, or until the peppers are charred and slightly collapsed. If they aren’t charred yet, keep them in the oven for a few additional minutes.
Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap or a plate. Let the peppers sit for 10-15 minutes, then using your hands, move the skin, stems, and seeds.
OPTIONAL: Using your fingers, gently remove the skin from each of the chickpeas.
Place the chickpeas in a food processor. Add the tahini, lemon juice, garlic, salt, cumin, and paprika. Process until smooth.
Add the roasted red peppers to the food processor, reserving a small amount of the peppers to chop for topping the hummus. Continue to process until the peppers have been completely incorporated.
Transfer the hummus to a shallow bowl. Refrigerate until ready to serve.
Before serving, top with the olive oil and reserved red peppers.

Notes

This hummus is a bit runny right after you make it, but it will thicken up as it sits in the refrigerator.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Show Details

Serving 1/4 cup Calories 171kcal (9%) Carbohydrates 21g (7%) Protein 6g (12%) Fat 8g (12%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g Trans Fat 0g Cholesterol 0mg (0%) Sodium 600mg (25%) Fiber 7g (28%) Sugar 7g (14%)

Nutrition Facts

Serving: 0about 1 1/2 cups

Amount Per Serving

Calories 171 kcal

% Daily Value*

Serving	1/4 cup
Calories	171kcal	9%
Carbohydrates	21g	7%
Protein	6g	12%
Fat	8g	12%
Saturated Fat	5g	25%
Polyunsaturated Fat	3g	18%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	600mg	25%
Fiber	7g	28%
Sugar	7g	14%