5.0 from 33 votes
Roasted Red Pepper Hummus Recipe
Roasted red pepper hummus is easy and has a nice flavor. The sweetness of roasted red peppers combined with tahini, chickpeas and lemon juice makes a tasty hummus that's perfect for a mezze spread.
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 6 servings
Calories: 228 kcal
Course:
Appetizer , Condiments
Cuisine:
Middle Eastern
Ingredients
- 1 red bell pepper see notes
- 4 tbsp olive oil
- 2 cups cooked chickpeas see notes
- 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.
Cup of Yum
Notes
- To cook the chickpeas from scratch, soak 1 1/2 cup dry chickpeas in cold water overnight. Drain and then boil them in water with 1 teaspoon baking soda for 30 minutes until they are very tender. Let them cool and then use them to make hummus.
- If using canned chickpeas, boil them in water for 20 minutes so they are completely tender.
- Broiling instructions: Place the peppers on a baking sheet and drizzle with olive oil. Place the baking sheet under the broiler and broil for 10 minutes until the peppers are tender and the skin is charred. Keep a close eye as they might burn easily.
- You can also use jarred roasted red pepper to make this recipe, you'll need about 3/4 cup roasted red peppers.
- It's best to refrigerate the roasted red pepper hummus for one hour before serving so the flavors combine well.
- Store the leftovers in an airtight container and refrigerate for up to 4 days. Give it a good stir before serving and top with olive oil.
Nutrition Information
Calories
228kcal
(11%)
Carbohydrates
20g
(7%)
Protein
7g
(14%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Sodium
396mg
(17%)
Potassium
264mg
(8%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
645IU
(13%)
Vitamin C
36mg
(40%)
Calcium
46mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 228
% 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.