Description
A vibrant and creamy roasted red pepper hummus made by blending chickpeas with roasted red bell pepper, tahini, and a blend of flavorful seasonings. This easy, no-cook Mediterranean dip is perfect for serving with pita chips, fresh vegetables, or as a spread on sandwiches and wraps.
Ingredients
Scale
Hummus Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 large roasted red bell pepper (jarred or homemade)
- 1/4 cup tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon salt
- 2–4 tablespoons cold water (to adjust texture)
Instructions
- Add Ingredients to Blender: Combine the chickpeas, roasted red pepper, tahini, olive oil, lemon juice, minced garlic, ground cumin, smoked paprika if using, and salt into a food processor or high-speed blender.
- Blend Until Smooth: Blend the mixture until it becomes mostly smooth, scraping down the sides of the bowl as needed to ensure even blending.
- Adjust Texture with Water: Slowly add cold water one tablespoon at a time, blending between additions until the hummus reaches a creamy and silky consistency.
- Season to Taste: Taste the hummus and adjust the seasoning by adding more lemon juice or salt based on your preference.
- Serve and Garnish: Transfer the hummus to a serving bowl, drizzle with a bit of olive oil, and garnish with a sprinkle of paprika or chopped roasted red pepper if desired.
- Enjoy: Serve with pita chips, fresh vegetables, or use as a spread on sandwiches or wraps for a delicious snack or appetizer.
Notes
- For extra-smooth hummus, peel the chickpeas by gently rubbing them in a kitchen towel before blending.
- Store the hummus in an airtight container in the refrigerator for up to 5 days.
