Roasted Red Pepper Hummus
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
12 servings
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Calories
131 kcal
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Course
Appetizer
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Cuisine
Middle Eastern
Roasted Red Pepper Hummus
Description
This Roasted Red Pepper Hummus recipe starts with either canned, soaked, or cooked chickpeas, which can be peeled for extra creaminess. Combining roasted red peppers with tahini paste, lemon juice, garlic, olive oil, smoked paprika, cayenne pepper, and salt, the ingredients are processed into a smooth spread. Warm water is added as needed to achieve a creamy but thick consistency.
The roasted red pepper imparts a subtle smoky sweetness that complements the nutty tahini and earthy chickpeas, while the lemon juice adds brightness. The garlic and spices provide a gentle kick and depth, making this hummus a flavorful alternative to the classic version.
It serves well as a dip for vegetables or crackers, or as a spread on sandwiches and wraps. The hummus can be prepared ahead and stored in the refrigerator, allowing flavors to intensify over time.
Ingredients
- 3/4 cup roasted red bell peppers (about 1 lb. peppers, roasted)
- 3 1/2 cups chickpeas OR 2 cans chickpeas/garbanzo beans (15 oz. each), drained and rinsed, soaked and cooked; or 1 1/2 cups dry; aka garbanzo beans
- 1/4 cup tahini paste
- 2 tablespoons extra virgin olive oil
- 1 1/2 tablespoons lemon juice fresh
- 1 1/2 teaspoons garlic or more to taste, crushed fresh
- 3/4 teaspoon smoked paprika (or more to taste)
- 1/4 teaspoon salt (or more to taste- I usually use about 1/2 tsp)
- 1/4 teaspoon cayenne pepper (or more to taste)
- water warm, as needed
Instructions
- Use jarred roasted red peppers (drained), or make your own. For instructions on making homemade roasted peppers, click here.
- If using canned chickpeas, drain them and rinse them. If using dried chickpeas, drain and rinse them after soaking, then simmer them in lightly salted water on the stovetop for 60-90 minutes until soft and tender. Drain the beans and allow to cool to room temperature. For more detailed instructions, click here.
- To make this hummus ultra creamy, you can peel the cooked chickpeas. Squeeze each chickpea gently to remove the skin, then discard the skins before processing. While this step is not completely necessary, it will ensure that your hummus turns out very smooth and creamy.
- Outfit your food processor with a blade attachment. Combine roasted peppers, chickpeas, tahini paste, olive oil, lemon juice, garlic and spices in the processor.
- Pulse the ingredients for about 60 seconds, then process until smooth. If mixture seems too thick, add warm water a tablespoon at a time and blend until desired consistency is reached. Taste the mixture and add more salt, lemon juice, cayenne or garlic to taste. Process again to blend any additional ingredients.
- Pour into a serving bowl and chill thoroughly before stirring. Hummus will firm up slightly as it chills. Goes great with grilled pita bread, pita chips, crackers or crudites.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Sodium | 173mg | 7% |
| Potassium | 174mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 5.8mg | 6% |
| Calcium | 34mg | 3% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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