Description
This roasted red pepper hummus is creamy, smoky, and fresh, made with roasted bell peppers, chickpeas, tahini, lemon, and olive oil. It’s a versatile dip or spread that comes together in under 40 minutes and tastes far better than store-bought hummus.
Ingredients
- 2 red bell peppers (or 3/4 cup jarred roasted red peppers)
- 1 (15-oz) can chickpeas, drained and rinsed (or 1 1/2 cups cooked chickpeas)
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1/4 cup tahini
- 1 small garlic clove, minced
- 2 tbsp extra virgin olive oil, plus more for serving
- 1/2 tsp ground cumin
- Pinch of cayenne pepper (optional)
- 2–3 tbsp water or aquafaba
- Salt, to taste
Instructions
- Preheat broiler and place oven rack close to it. Core and slice red peppers into flat pieces, skin-side up, and place on a baking sheet.
- Broil 5–10 minutes until skins char. Transfer to a bowl and cover, or place in a resealable bag. Let steam 10–15 minutes, then peel and discard skins. Reserve a few pieces for garnish.
- In a food processor, blend tahini and lemon juice for 1 minute. Scrape sides and blend again for 30 seconds until creamy.
- Add olive oil, garlic, cumin, cayenne, and salt. Blend until smooth.
- Add half the chickpeas and process 1 minute. Scrape sides, add remaining chickpeas, and blend until thick and smooth.
- Add roasted peppers (except reserved garnish) and blend until incorporated.
- Stream in 2–3 tbsp water or aquafaba until desired texture is reached.
- Spoon into a bowl, garnish with reserved peppers, and drizzle with olive oil before serving.
Notes
- Add smoked paprika for deeper smoky flavor.
- Mix in fresh parsley or cilantro for brightness.
- Blend roasted jalapeño or red pepper flakes for spice.
- Swap tahini with almond butter for a nutty variation.
- Try with sun-dried tomatoes instead of roasted peppers for a tangy twist.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack, Dip
- Method: Roasting & Blending
- Cuisine: Middle Eastern-Inspired
Nutrition
- Serving Size: 1/6 of recipe (~1/4 cup)
- Calories: 140
- Sugar: 2g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
