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Roasted Red Pepper Hummus

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.

Prep Time
15 mins
Total Time
15 mins
Servings: 12 servings
Calories: 191 kcal
Course: Appetizer , Snacks
Cuisine: Mediterranean

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

Instructions

    Cup of Yum
  1. Drain the liquid from canned chickpeas into a bowl, we will use the aquafaba to thin the hummus. Set aside.
  2. Peel, smash, then mince two cloves of fresh garlic.
  3. 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.
  4. 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.
  5. Measure out all remaining ingredients for speedy hummus assembly.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

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

% 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.