Roasted Red Pepper Hummus
User Reviews
4.9
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Prep Time
5 mins
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Total Time
5 mins
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Servings
16 servings
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Calories
169 kcal
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Cuisine
Mediterranean, American, Middle Eastern
Roasted Red Pepper Hummus
Description
Roasted Red Pepper Hummus combines drained chickpeas, roasted red bell peppers, tahini, aquafaba (the liquid from chickpeas), olive oil, lemon juice, garlic, cumin, and salt. These ingredients are blended until smooth in a high-speed blender, with additional chickpea liquid added for thinner consistency as preferred. The hummus is served garnished with diced roasted red pepper and a sprinkle of white and black sesame seeds, adding texture and accentuating the pepper flavor.
This spread offers a smoky, slightly tangy flavor balanced by the richness of tahini and olive oil, with the garlic and cumin bringing depth to the taste. The texture is creamy and smooth, making it ideal for dipping or spreading on breads and crackers.
This hummus can be stored in a sealed container in the refrigerator for up to a week, and it can also be frozen for longer preservation. The recipe allows flexibility in the roasted red pepper quantity to suit milder or bolder preferences. Holding some roasted red pepper back for garnish enhances presentation and texture.
Ingredients
- 2 (15-ounce cans) chickpeas drained with liquid reserved, aka garbanzo beans
- 1 (16-ounce jar) red bell pepper drained and extra liquid removed from peppers, roasted
- ½ cup tahini
- ¼ cup aquafaba chickpea liquid
- ¼ cup olive oil
- 2 lemon juiced, plural
- 1 garlic clove
- 1 teaspoon cumin
- ½ teaspoon salt
Garnish
- white sesame seeds
- black sesame seeds
- red pepper diced, roasted
Instructions
- Add all the ingredients to your Vitamix and secure the lid. Remove the lid cap and insert the tamper. Turn the blender on high for 30 seconds and use the tamper to push the hummus into the blades. Add more chickpea liquid, if desired, for a smoother consistency.
- Add the hummus to a serving bowl and garnish diced roasted red pepper and white and black sesame seeds.
Notes
- You can adjust the amount of roasted red pepper in the hummus to suit your flavor preference from mild to bold.
- Reserve half a roasted red pepper to dice and sprinkle on top for garnish and added texture.
- The hummus keeps well for up to a week in a sealed container refrigerated and can be frozen for future use.
- Homemade tahini can be used instead of store-bought if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 274mg | 11% |
| Potassium | 231mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 98IU | 2% |
| Vitamin C | 15mg | 17% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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