Description
A creamy and flavorful roasted red pepper hummus that’s perfect for sharing with family and friends.
Ingredients
Scale
- 1 can chickpeas (drained and rinsed)
- 2 roasted red peppers (jarred or homemade)
- 1/4 cup tahini
- 2 cloves garlic (minced)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Prepare the Roasted Red Peppers: Preheat your oven to 450°F (230°C). Cut the red peppers in half, remove the seeds, and place cut-side down on a baking tray. Roast until the skins are blackened, about 20-25 minutes. Let them cool, peel off the skins, and chop.
- Blend the Base: In a food processor, add the chickpeas, chopped roasted red peppers, tahini, garlic, lemon juice, and cumin. Pulse until mixed.
- Emulsify: While the processor is running, gradually drizzle in the olive oil and blend until smooth. Add water if it’s too thick.
- Season to Taste: Taste and adjust seasoning with salt, pepper, or lemon juice.
- Serve and Enjoy: Transfer to a bowl, drizzle with olive oil, and sprinkle with paprika or herbs. Serve with pita chips or fresh veggies.
Notes
For an extra smooth texture, peel the chickpeas. Blend ingredients in stages for better creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 200
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: hummus, roasted red pepper, dip, vegan, appetizer, Mediterranean