Roasted Red Pepper Hummus | Easy Spread Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
5 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
119 kcal
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Course
Condiments, Lunch
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Cuisine
Middle Eastern
Roasted Red Pepper Hummus | Easy Spread Recipe
Description
Roasted Red Pepper Hummus combines canned garbanzo beans with jarred roasted red peppers, tahini, garlic, and a blend of spices including cumin and paprika. The jalapeño contributes mild heat, while fresh lemon juice brightens the mixture. The hummus is processed in a food processor with reserved chickpea water to control consistency, aiming for a creamy, smooth texture suitable for dipping or spreading.
The preparation involves pulsing the ingredients initially and then slowly adding the reserved chickpea water until the desired texture is reached. Refrigerating the hummus overnight helps develop the flavors and improves creaminess. It can be seasoned with additional salt, pepper, or spice adjustments per preference.
This spread is ideal for serving with pita, vegetables, or as a sandwich component, offering a flavorful alternative to plain hummus. Modifications include enhancing spice level with more jalapeños or chili powder, or zest with extra lemon juice for brightness.
To refine texture, peeling chickpea skins and the red pepper is recommended if a very smooth consistency is desired, though it can be omitted for quicker preparation. If using dried chickpeas, soaking or boiling to soften them fully before processing is essential for texture.
Ingredients
- 2 cans garbanzo beans 15-ounce, water reserved
- 1 medium jalapeño minced
- ¼ cup tahini
- 3 tablespoons garlic minced
- 1 small lemon for juicing
- ½ cup roasted red pepper chopped, jarred
- 2 tablespoon olive oil
- 1 teaspoon paprika
- 2 teaspoon cumin
- 1 teaspoon onion powder
- ¼-½ cup chickpea water reserved liquid from chickpeas
- salt to taste
- black pepper to taste
Instructions
- Add all of the ingredients to the bowl of a food processor- wiz on high for 30 seconds. Scrape down the sides and continue to pulse slowly adding the reserved chickpea water. Once you have a texture you like, taste, and add salt and pepper to your liking.
- Allow to sit overnight in the refrigerator for the best result, stored in an airtight container.
Notes
- Add reserved chickpea water gradually to control hummus thickness and avoid overly thin texture.
- Adjust spice and acidity by adding more jalapeños, chili powder, or lemon juice to match taste preferences.
- If using dried chickpeas, soak overnight or boil until soft; reserve soaking water for blending.
- For a smoother hummus, peel chickpea skins and roasted pepper skins before blending.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Calories | 119kcal | 6% |
| Carbohydrates | 6g | 2% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 166mg | 7% |
| Potassium | 128mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 131IU | 3% |
| Vitamin C | 21mg | 23% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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