Description
This Roasted Red Pepper Hummus recipe combines creamy chickpeas with smoky roasted red bell peppers for a flavorful and vibrant dip. Perfect for serving with pita, fresh vegetables, or crackers, this easy-to-make hummus blends garlic, tahini, and spices into a smooth, rich spread that's both healthy and delicious.
Ingredients
Main Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 roasted red bell peppers, peeled and seeded
- 2 garlic cloves, minced
- ¼ cup tahini
- 3 tbsp extra virgin olive oil, plus more for drizzling
- 2 tbsp lemon juice
- 1 tsp ground cumin
- ½ tsp smoked paprika, plus more for garnish
- ¼ tsp cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper, to taste
Instructions
- Roast the Peppers: If using fresh peppers, place them directly over an open flame on a gas stove or under a broiler, turning occasionally until the skins are blackened and blistered, about 10-15 minutes. Transfer the roasted peppers to a bowl, cover with a plate or plastic wrap, and let them steam for 5 minutes. Once cool enough, peel off the charred skins, remove the seeds, and roughly chop the peppers.
- Combine Ingredients: In a food processor or blender, add chickpeas, roasted red peppers, minced garlic, tahini, olive oil, lemon juice, ground cumin, smoked paprika, and cayenne pepper. Blend until smooth, stopping to scrape down the sides as needed.
- Adjust Consistency: If the hummus is too thick, add 1-2 tablespoons of cold water or more olive oil until you reach your desired consistency.
- Season: Add salt and freshly ground black pepper, then blend once more. Taste and adjust seasoning with extra lemon juice for brightness, smoked paprika for depth, or an additional drizzle of olive oil for richness.
- Serve: Transfer the hummus to a serving bowl, smoothing the top with a spoon. Drizzle with olive oil and sprinkle with smoked paprika. Optionally garnish with fresh parsley or toasted pine nuts.
- Enjoy: Serve with warm pita bread, fresh vegetables, or crunchy crackers. It also makes a delicious spread for sandwiches or wraps.
Notes
- If fresh roasting peppers, steaming helps loosen skins for easy peeling.
- For a smoother texture, remove the skins from chickpeas before blending.
- Cayenne pepper is optional; adjust based on your preference for spiciness.
- Use extra tahini or olive oil for a creamier hummus.
- Store leftover hummus in an airtight container in the refrigerator for up to 4 days.
- Bring hummus to room temperature before serving for best flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dip
- Method: Blending
- Cuisine: Mediterranean
