Roasted Red Pepper Hummus
This Roasted Red Pepper Hummus is a rich and flavorful blend of creamy chickpeas, tangy tahini, and smoky roasted red peppers.
Hummus is a traditional Middle Eastern dip that I love ordering at restaurants, and it’s actually really simple to make at home. I actually bought a food processor just so that I can make my own hummus my own! This Red Pepper Hummus and Cilantro Jalapeño Hummus are my two favorite ones.
What you’ll love about this recipe
- Healthy – Hummus is a healthy food option as it is high in protein and fiber, and rich in vitamins and minerals. It is also relatively low in calories and fat.
- It’s delicious! The smooth and velvety texture make each bite the perfect balance of savory, smoky, and slightly sweet. So good.
- Natural ingredients – Homemade is always better! Store-bought varieties may contain added sugar or preservatives which are never good for you.
Ingredients
- Jarred roasted red bell peppers.
- Tahini
- Fresh lemon juice (1 large juicy lemon) – I do not recommend jarred lemon juice.
- Fresh garlic cloves
- Jarred or canned cooked chickpeas
- For seasoning: salt & pepper + smoked paprika (optional)
- Extra virgin olive oil
I like to use roasted red peppers from a jar to save time. The flavor is just as delicious as roasting them yourself.
Steps to make Red Pepper Hummus
This is a visual overview of the steps to make this recipe. Get a detailed list of ingredients & instructions in the recipe card below.
- In a food processor or high-powered blender, combine the tahini and lemon juice. Process until the tahini is smooth. Add the garlic and process a little more.
2. Then add the chickpeas with 3 tablespoon of the juice, oil, paprika, salt & pepper. Process until all ingredients are integrated.
- Add the roasted bell pepper and process until smooth or it reaches your desired consistency.
Helpful Notes
- Let it sit for at least one hour in the refrigerator for the flavors to come together. A few hours or overnight is better.
- All that’s left to do is assemble – arrange the creamy hummus onto a bowl plate and spoon some extra roasted peppers for good measure.
- The finishing touches? An extra drizzle of olive oil and a little sesame seeds for extra flavors.
Storing
Have leftovers? Lucky you! Store in an airtight container in the fridge for up to 7 days.
You can do so many things with this dip! The smooth and velvety texture goes perfectly with pita bread, slather it onto toast, crackers, use it as a dip for raw carrots and celery, or as a spread on sandwiches or wraps.
Roasted Red Pepper Hummus
Equipment
- Food processor
Ingredients
- ¼ cup tahini
- ¼ cup fresh lemon juice (1 large juicy lemon)
- 2 small garlic cloves - minced
- 1 15 oz can cooked chickpeas
- 3 tablespoons chickpea juice from the can
- ¼ teaspoon smoked paprika
- 1 teaspoon kosher or sea salt
- ½ teaspoon fresh ground black pepper.
- 2 tablespoons extra virgin olive oil
- 1 ½ cup roasted red bell peppers from a jar.
Instructions
- In a food processor or high-powered blender, combine the tahini and lemon juice. Process until the tahini is smooth.
- Add the garlic and process a little more. Then add the chickpeas with 3 tablespoon of the juice, oil, paprika, salt & pepper. Process until all ingredients are integrated.
- Add the roasted bell pepper and process until smooth or it reaches your desired consistency.
- Cover and refrigerate for at least 1 hour. Serve with pita bread, vegetables or chips.
