Roasted Red Pepper Hummus
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
15 mins
-
Total Time
15 mins
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Servings
12 servings
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Calories
191 kcal
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Cuisine
Mediterranean
Roasted Red Pepper Hummus
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Whip up this quick and easy roasted red pepper hummus and snack happy! This creamy chickpea dip pairs great with carrots, cucumber, celery, and pita wedges. Recipe yields 12 servings at 1/4 cup each.
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Ingredients
- 2 cans (15.5 oz each) chickpeas drained with liquid reserved
- ¼ cup reserved chickpea liquid plus extra 1-2 TBSP as needed
- 2 cloves garlic
- 1 cup jarred roasted red pepper strips (approx. 7-8 oz) drained
- 2 small lemons zested and juiced to yield ¼ cup juice
- ½ cup Tahini
- ⅓ cup extra virgin olive oil plus extra 1-2 TBSP as needed
- 1 tsp ground cumin
- ½ tsp salt
- ½ tsp sweet paprika, smoked paprika, or cayenne for topping
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Instructions
- Drain the liquid from canned chickpeas into a bowl, we will use the aquafaba to thin the hummus. Set aside.
- Peel, smash, then mince two cloves of fresh garlic.
- Measure out 1 cup (around 7-8 oz) of roasted red pepper strips. Finely chop and set aside ¼ cup of red pepper for topping the hummus.
- Before you crack open your lemons to juice them, scrub one clean and zest it. Trying to zest a lemon after you've juiced it is like trying to get dressed when you're still sopping wet from a shower. It's just plain difficult and a bit uncomfortable.
- Measure out all remaining ingredients for speedy hummus assembly.
- Into the bowl of a high-speed food processor, add lemon juice, ⅓ cup olive oil, ½ cup tahini and ¼ cup of aquafaba. Add drained chickpeas, garlic, roasted red pepper, cumin, and salt.
- Secure the lid and blend until smooth. Press down or scrape down ingredients as needed. If the hummus is too thick, add extra aquafaba or plain water (1 TBSP at a time) blending between spoonfuls until desired creaminess is reached.
- Add as much or as little zest as you'd like to the food processor. I used around half a lemon's worth in mine and sometimes get gung-ho and just add it all. You can always swirl it in later if you have a change of heart and want more lemon. Blend and taste test. Additional cumin and salt may be added if you would like to amp up the flavors even more.
- Spoon into a bowl and top with chopped roasted red pepper. Drizzle with a little extra olive oil (optional but delish!) and sprinkle with choice of seasoning: sweet paprika, smoked paprika, or (spicy) cayenne pepper.
- Enjoy with all your favorite dippers!
Notes
- Optional: you can remove the skin from the chickpeas for extra creamy hummus
- remove the skin from the chickpeas for extra creamy hummus
- Serve with your favorite hummus dippers! Some of my favorites are carrot sticks, cucumber sticks, pita wedges, sweet mini peppers or pepper slices, celery sticks, broccoli, and cauliflower.
- Hummus Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on choice of dippers and enjoy!
- Hummus Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on choice of dippers and enjoy!
Nutrition Information
Show Details
Calories
191kcal
(10%)
Carbohydrates
25g
(8%)
Protein
9g
(18%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
7g
Sodium
266mg
(11%)
Potassium
308mg
(9%)
Fiber
7g
(28%)
Sugar
4g
(8%)
Vitamin A
134IU
(3%)
Vitamin C
17mg
(19%)
Calcium
62mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 266mg | 11% |
| Potassium | 308mg | 7% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 134IU | 3% |
| Vitamin C | 17mg | 19% |
| Calcium | 62mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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