Roasted Red Pepper Hummus

🕒 Prep: 15 min
🔥 Cook: 25 min
🍽 Serves: 8
★★★★★
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If you've ever found yourself scooping up hummus by the spoonful and wishing for a bit more zing, this Roasted Red Pepper Hummus is your dream come true. The smoky, sweet roasted peppers bring a delightful twist to the classic chickpea dip, making it a perfect addition to any appetizer spread or snack time.

Ingredients for Roasted Red Pepper Hummus

Chickpeas are the heart of any hummus, providing a creamy base. Roasting a red bell pepper intensifies its sweet flavor, adding a smoky depth to the dip. Tahini brings a rich, nutty undertone, balancing the citrusy brightness from the lemon juice. Garlic adds a sharp kick, while smoked paprika enhances the smoky flavor. A touch of cumin adds warmth and earthiness. Finally, olive oil smooths everything out, and don't forget the salt and pepper to taste!

Tips & Tricks

  • If you’re short on time, jarred roasted red peppers can be a quick alternative.
  • For extra creaminess, peel the chickpeas before blending.
  • Add a pinch of cayenne pepper for a spicy kick.

Serving Suggestions

This hummus pairs beautifully with warm pita bread, crunchy veggie sticks, or as a spread on sandwiches. For a Mediterranean flair, serve it alongside olives and feta cheese. It's also a fantastic addition to a mezze platter.

Frequently Asked Questions

Can I store leftovers?
Yes, store any leftover hummus in an airtight container in the fridge for up to a week.
What can I use if I don't have tahini?
You can substitute with a nut butter like almond or cashew, though it will alter the flavor slightly.
Is this recipe suitable for freezing?
Hummus can be frozen, but it may change in texture slightly. Thaw in the fridge and stir well before serving.

Roasted Red Pepper Hummus Recipe Walkthrough

First up, preheat your oven to 450°F (230°C). While that's warming up, grab a baking sheet and place your red bell pepper on it. Pop it in the oven and let it roast for about 20-25 minutes. You’ll want to turn it occasionally, so it gets a nice, even char all over.

Once your pepper is nicely blistered, take it out and drop it into a bowl. Cover the bowl with plastic wrap or a lid to let it steam for about 10 minutes. This will make peeling it a breeze.

After steaming, peel off the skin of the pepper. It should come off easily. Remove the stem and seeds, and you’re ready to move on.

Now, toss your roasted pepper into a food processor along with the chickpeas, tahini, lemon juice, garlic, smoked paprika, and cumin. Blend until it’s nice and smooth. As you blend, slowly add the olive oil until you get the consistency you like.

Taste and season with salt and pepper. Blend one last time to make sure everything is well mixed. Transfer your hummus to a serving bowl and drizzle with a little extra olive oil and a sprinkle of smoked paprika for a touch of flair.

Why You'll Love This Recipe

  • Bold and smoky flavor from roasted red peppers.
  • Simple ingredients, easy to find at any grocery store.
  • Quick and easy to prepare, ready in under 30 minutes.
  • Perfect for gatherings, a sure crowd-pleaser.
  • Vegan and gluten-free, catering to many dietary preferences.

Ingredients

2 cups canned chickpeas, drained and rinsed
1 large red bell pepper
2 tablespoons tahini
3 tablespoons lemon juice
2 cloves garlic
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/4 cup olive oil
Salt and pepper to taste

Step-by-step Instructions

1. Preheat your oven to 450°F (230°C).
2. Place the red bell pepper on a baking sheet and roast in the oven for 20-25 minutes, turning occasionally, until the skin is charred and blistered.
3. Remove the pepper from the oven and place in a bowl, covering it with plastic wrap or a lid to steam for 10 minutes.
4. Peel off the skin of the red pepper and remove the stem and seeds.
5. In a food processor, combine the roasted red pepper, chickpeas, tahini, lemon juice, garlic, smoked paprika, and cumin.
6. Blend until smooth, gradually adding olive oil until the desired consistency is reached.
7. Season with salt and pepper to taste and blend one final time.
8. Transfer to a serving bowl and drizzle with a bit of olive oil and a sprinkle of smoked paprika before serving.

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