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This Roasted Red Pepper Hummus is creamy, smoky, and full of flavor. Made with roasted red peppers, chickpeas, and a touch of garlic, it’s a healthy snack or appetizer that comes together quickly.
Whether you’re dipping veggies or spreading it on a sandwich, this hummus is a crowd-pleaser and perfect for any occasion.
Why You’ll Love This Recipe
- Flavorful and Smoky: The roasted red peppers add a rich, smoky flavor.
- Quick and Easy: Ready in just 10 minutes with simple ingredients.
- Healthy Snack: Packed with protein and fiber, it’s a wholesome option.
- Versatile: Great as a dip, spread, or side dish.
- Make-Ahead Friendly: Tastes even better after chilling.
What to Serve with Roasted Red Pepper Hummus
- Pita Bread: Serve warm or toasted for dipping.
- Veggie Sticks: Perfect with carrots, celery, and cucumber.
- Crackers: Add a nice crunch to your snack.
- Salad Bowl: Use as a flavorful topping.
- Sandwiches or Wraps: Spread on bread for a delicious layer of flavor.
Pro Tip Before Starting
For extra creaminess, peel the skins off the chickpeas. It’s a little time-consuming but makes a big difference in texture.
Roasted Red Pepper Hummus
A smoky, flavorful hummus made with roasted red peppers, chickpeas, and garlic. Perfect for dipping or spreading.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large roasted red pepper (jarred or homemade)
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 1 clove garlic, minced
- Juice of 1 lemon
- 1/2 teaspoon ground cumin
- Salt, to taste
- Paprika and olive oil, for garnish
Instructions
- In a food processor, combine chickpeas, roasted red pepper, tahini, olive oil, garlic, lemon juice, cumin, and a pinch of salt. Blend until smooth and creamy.
- If the hummus is too thick, add water one tablespoon at a time until it reaches your desired consistency.
- Taste the hummus and add more salt or lemon juice if needed.
- Transfer the hummus to a bowl. Drizzle with olive oil and sprinkle with paprika. Serve with your favorite dippers.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Roasting Peppers: Roast fresh red peppers in the oven or over an open flame for a smoky homemade touch.
- Extra Spices: Add a pinch of smoked paprika or cayenne for a kick.
- Oil-Free Option: Use water or reserved chickpea liquid (aquafaba) instead of olive oil.
- Blender Tip: A high-speed blender can also work if you don’t have a food processor.
Pro Tip After Cooking
If making ahead, let the hummus chill in the fridge for at least an hour before serving. The flavors deepen as they rest.
Frequently Asked Questions
Can I freeze roasted red pepper hummus?
Yes, freeze in an airtight container for up to 3 months. Thaw in the fridge before serving.
Can I use dried chickpeas instead of canned ones?
Absolutely! Cook them until tender, and they’ll work perfectly.
How do I roast my red peppers?
Place whole red peppers under a broiler or over a gas flame, turning occasionally, until charred. Peel the skin once cooled.
Wrapping it up
Roasted Red Pepper Hummus is an easy, flavorful dish that’s perfect for any occasion. Its smoky taste and creamy texture make it a favorite for snacks, appetizers, or meal prep.
Try this recipe today and enjoy a healthy, delicious treat!
