Description
This Easy Roasted Red Pepper Hummus is a creamy, flavorful twist on classic hummus, featuring smoky roasted red bell peppers blended with chickpeas, tahini, garlic, and spices. Perfect as a dip, spread, or snack, it pairs wonderfully with pita bread, fresh veggies, or crackers.
Ingredients
Scale
Hummus Base
- 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 to handle, peel off the charred skins, remove the seeds, and roughly chop the peppers.
- Combine Ingredients: In a food processor or blender, combine chickpeas, roasted red peppers, garlic, tahini, olive oil, lemon juice, 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 the desired consistency.
- Season to Taste: Add salt and black pepper, then blend again. Taste and adjust seasoning as needed, adding more lemon juice for brightness, more smoked paprika for depth, or an extra drizzle of olive oil for richness.
- Serve: Transfer the hummus to a serving bowl, smoothing the top with a spoon. Drizzle with olive oil, sprinkle with smoked paprika, and add optional garnishes like fresh parsley or toasted pine nuts.
- Enjoy: Serve with warm pita, fresh veggies, or crunchy crackers. It also makes a delicious spread for sandwiches or wraps.
Notes
- Roasting the peppers over an open flame adds a smoky depth to the hummus, but using store-bought roasted peppers is a convenient shortcut.
- For a spicier hummus, increase the cayenne pepper or add a pinch of red pepper flakes.
- Leftover hummus keeps well in an airtight container in the refrigerator for up to 4 days.
- Try garnishing with toasted pine nuts, chopped fresh parsley, or a sprinkle of paprika for an added touch.
- Adjust olive oil quantity to achieve the desired creaminess and richness.
