Roasted Red Pepper Hummus Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
228 kcal
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Course
Appetizer, Condiments
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Cuisine
Middle Eastern
Roasted Red Pepper Hummus Recipe
Description
The recipe starts by roasting red bell peppers until their skin is charred and the flesh is tender, which adds smoky flavor and depth to the hummus. Combined in a blender with cooked chickpeas, tahini, garlic, kosher salt, and fresh lemon juice, the mixture is blended until smooth and creamy. The addition of ice cubes during blending lightens the texture, giving the hummus a pleasant, silky consistency.
The hummus can be chilled in the refrigerator for an hour to allow the flavors to meld further before serving. Topping it with a drizzle of olive oil boosts richness and adds a fresh finish. The resulting hummus is versatile and can be used as a dip for vegetables or pita, or as a spread in sandwiches and wraps.
The recipe offers flexibility in preparing the chickpeas from dry or canned, with cooking times adjusted accordingly to ensure tenderness. Peppers can be roasted in the oven or broiled, and pre-roasted jarred peppers can be used as a shortcut. Leftovers should be stored in airtight containers in the refrigerator and are best used within four days.
Ingredients
- 1 red bell pepper see notes
- 4 tbsp olive oil
- 2 cups chickpeas see notes, cooked
- 3 tbsp tahini
- 2 cloves garlic
- 1 tsp kosher salt
- 1 lemon juice of
- 3 cubes ice
Instructions
- Preheat the oven to 450°F. Cut the red bell pepper in half and remove the seeds. Place both halves on a baking sheet, cut side down and drizzle with 2 tablespoons of olive oil. Roast in the oven for 20 to 25 minutes until the skin is charred and the pepper is tender. (See the notes for broiling option)
- Place the roasted red pepper, chickpeas, tahini, garlic, salt and lemon juice in the bowl of a food processor or a blender. Add the ice cubes and start blending until the hummus is creamy and smooth, about 2 to 3 minutes.
- Taste and adjust the salt if needed. Transfer to a bowl and refrigerate for one hour (this is optional, but would make the hummus more delicious). Top with olive oil before serving.
Notes
- Cook dried chickpeas by soaking overnight, then boiling with baking soda until very tender for best texture.
- If using canned chickpeas, boil them for about 20 minutes to soften fully before blending.
- Roast red peppers in the oven or under the broiler, watching closely to avoid burning.
- Jarred roasted red peppers can be substituted—use about 3/4 cup as an alternative.
- Chill the hummus for an hour before serving to enhance flavor melding.
- Store leftovers in an airtight container refrigerated for up to four days; stir before serving and top with olive oil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 396mg | 17% |
| Potassium | 264mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 645IU | 13% |
| Vitamin C | 36mg | 40% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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