Roasted Red Pepper Hummus
User Reviews
5
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Prep Time
15 mins
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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
Description
This hummus recipe uses drained canned chickpeas combined with their reserved liquid (aquafaba) to create a creamy texture. Roasted red pepper strips add a distinctive smokiness and sweetness alongside fresh garlic, lemon juice and zest, tahini, and olive oil.
The mixture is blended until smooth, adjusting thickness with reserved chickpea liquid or water. Ground cumin and salt season the dip, while a topping of additional roasted peppers and smoked paprika adds visual appeal and a touch of extra flavor.
Serve this hummus with fresh vegetables, pita wedges, or other dippers. The smooth consistency and balanced flavors provide a satisfying spread for snacks or entertaining.
Removing chickpea skins before blending can yield an extra creamy hummus.Serve with a variety of fresh vegetable sticks or pita for dipping.Adjust thickness by adding reserved chickpea liquid or water as needed during blending.Use fresh lemon zest before juicing for easier zesting and more flavor.
Ingredients
- 2 cans chickpeas drained with liquid reserved, 15.5 oz each
- ¼ cup chickpea liquid plus extra 1-2 TBSP as needed, reserved
- 2 cloves garlic
- 1 cup roasted red pepper strips approx. 7-8 oz) drained, jarred
- 2 lemon zested and juiced to yield ¼ cup juice, small
- ½ cup tahini
- ⅓ cup extra virgin olive oil plus extra 1-2 TBSP as needed
- 1 tsp cumin ground
- ½ tsp salt
- ½ tsp sweet paprika for topping, or smoked paprika or cayenne
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
- Removing chickpea skins before blending results in a smoother, creamier hummus.
- Pair this hummus with carrot sticks, cucumber, pita wedges, celery, broccoli, or cauliflower for variety.
- Adding reserved chickpea liquid during blending helps adjust texture without thinning flavor.
- For zesting lemons, do so before juicing to avoid difficulty and maximize zest yield.
- The nutrition facts are estimates; adjust depending on your choice of dippers and exact ingredients.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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