Description
This vibrant Roasted Red Pepper Hummus is a creamy and flavorful vegan dip made by blending chickpeas with roasted red bell peppers, tahini, olive oil, lemon juice, garlic, and warming spices. Perfect as a healthy appetizer or snack, it pairs beautifully with pita bread, fresh vegetables, or as a spread for sandwiches and wraps. This Mediterranean-inspired recipe is quick to prepare, nutritious, and gluten-free, making it a versatile addition to any meal.
Ingredients
Scale
Hummus Ingredients
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 large roasted red bell pepper (or ½ cup jarred, drained)
- ¼ cup tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 clove garlic
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 1–2 tablespoons water, as needed
Garnish (optional)
- Paprika
- Olive oil
Instructions
- Combine Ingredients. In a food processor, add the drained chickpeas, roasted red pepper, tahini, olive oil, lemon juice, garlic, ground cumin, and salt.
- Blend Until Smooth. Process until the mixture is smooth and creamy. Occasionally stop to scrape down the sides to ensure even blending.
- Adjust Consistency. If the hummus is too thick, add 1 to 2 tablespoons of water gradually and blend again until you reach your desired creamy texture.
- Season to Taste. Taste the hummus and adjust the seasoning by adding more salt or lemon juice as preferred for balance.
- Serve and Garnish. Transfer the hummus to a serving bowl, drizzle with a little olive oil, and sprinkle paprika on top if desired. Serve immediately with pita bread, fresh veggies, or use as a spread.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- This hummus is excellent served with pita, fresh vegetables, or as a sandwich spread.
- For a smokier flavor, use fire-roasted red peppers.
- Adjust garlic and cumin quantities to your taste preferences.
