Roasted Red Pepper Hummus
Roasted Red Pepper Hummus is a creamy, flavorful dip that combines the smoky sweetness of roasted red peppers with classic hummus ingredients like chickpeas, tahini, garlic, and lemon juice. This Mediterranean-inspired dish is packed with protein, fiber, and heart-healthy fats, making it a nutritious snack or appetizer. Serve it with pita, crackers, fresh veggies, or use it as a sandwich spread.
Time Breakdown
Prep Time: 5 minutes
Cooking Time: 25-30 minutes
Total Time: ~35 minutes
Ingredients
For the Hummus:
1 large red bell pepper (or ½ cup jarred roasted red peppers, drained)
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons tahini
2 tablespoons lemon juice (freshly squeezed)
1 clove garlic
2 tablespoons olive oil (plus extra for garnish)
½ teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
2-3 tablespoons water (as needed for consistency)
For Garnish (Optional):
Drizzle of olive oil
Sprinkle of smoked paprika or red pepper flakes
Chopped fresh parsley
Toasted pine nuts or sesame seeds
Instructions
Step 1: Roast the Red Pepper
1. Oven Method:
Preheat oven to 425°F (220°C).
Place the red bell pepper on a baking sheet and roast for 25-30 minutes, turning occasionally, until the skin is charred and wrinkled.
Transfer to a bowl, cover with a lid or plastic wrap, and let steam for 10 minutes.
Peel off the skin, remove seeds, and set aside.
2. Stovetop Method (Direct Flame):
Hold the red pepper over an open flame using tongs, turning until charred all over.
Place in a covered bowl, let steam, then peel and deseed.
3. Jarred Roasted Peppers Alternative:
Use ½ cup drained jarred roasted peppers instead of roasting fresh.
Step 2: Blend the Hummus
1. In a food processor, combine roasted red pepper, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, smoked paprika, salt, and black pepper.
2. Blend until smooth, adding water (1 tablespoon at a time) until desired consistency is reached.
Step 3: Serve & Garnish
1. Transfer the hummus to a serving bowl.
2. Drizzle with olive oil and garnish with smoked paprika, parsley, and toasted nuts/seeds.
3. Serve with pita, crackers, or fresh veggies.
Notes & Variations
Make it Spicier: Add red pepper flakes or a pinch of cayenne.
Make it Creamier: Add an extra tablespoon of tahini or olive oil.
Make it Nut-Free: Use sunflower seed butter instead of tahini.
Make-Ahead: Store in an airtight container in the fridge for up to 5 days.
Serving Ideas: Use as a sandwich spread, in wraps, or as a dip for roasted vegetables.
Questions & Answers
Q: Can I use canned chickpeas, or should I cook them from scratch?
A: Canned chickpeas are great for convenience, but cooking your own can give a smoother texture. If using dried chickpeas, soak overnight and boil until tender.
Q: How can I make this hummus extra smooth?
A: Peel the chickpeas by rubbing them between a towel or boil them for 10 minutes with ½ teaspoon baking soda before blending.
Q: Can I freeze this hummus?
A: Yes! Store in an airtight container for up to 3 months. Thaw in the fridge and stir well before serving.
Q: Can I use a blender instead of a food processor?
A: Yes, but you may need to add extra liquid (water or olive oil) to help with blending.
Q: What can I serve with this hummus?
A: Pita bread,tortilla chips, fresh veggies (carrots, cucumbers, bell peppers), crackers, or as a spread in sandwiches and wraps.
Nutritional Information
Calories: ~180
Protein: ~6g
Carbohydrates: ~15g
Fiber: ~4g
Fats: ~11g
Saturated Fat: ~1.5g
Sodium: ~220mg
Sugar: ~2g