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Roasted Red Pepper Hummus

A velvety dip made with roasted red peppers and creamy chickpeas, perfect for any gathering or as a flavorful spread.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Mediterranean, Middle Eastern
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 piece roasted red pepper, peeled and seeded store-bought or homemade
  • 2 tablespoons tahini
  • 2 cloves garlic, minced
  • 3 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1/2 teaspoon ground cumin
  • Salt to taste
  • Fresh parsley, for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 450°F (232°C) if you’re making roasted peppers at home.
  2. Place whole red bell peppers on a baking sheet and roast for about 20-30 minutes, turning occasionally until the skin is blistered and charred.
  3. Remove and cool, then peel and seed the roasted peppers.
  4. In a food processor, combine the drained chickpeas, roasted red pepper, tahini, minced garlic, lemon juice, olive oil, ground cumin, and salt.
Blending
  1. Blend everything together until smooth and creamy. Scrape down the sides halfway through to ensure an even consistency.
  2. Taste your hummus and adjust seasonings as necessary, adding more salt, lemon juice, or cumin to suit your preference.
Serving
  1. Transfer your hummus to a serving bowl.
  2. Drizzle with extra virgin olive oil on top and sprinkle with chopped parsley if desired.
  3. Serve with pita, fresh vegetables, or as a spread on sandwiches.

Notes

For the best taste, allow your hummus to chill in the refrigerator for at least 30 minutes before serving. Ensure that your roasted red peppers are completely peeled to avoid any bitter skin. Store in an airtight container in the refrigerator for about 4-5 days or freeze for up to 3 months.