Spicy Roasted Red Pepper Hummus

Name: Spicy Roasted Red Pepper Hummus
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Ingredients: 2 cups canned chickpeas (drained and rinsed); 1 large roasted red pepper; 1/4 cup tahini; 3 tbsp fresh lemon juice; 3 tbsp olive oil; 2 cloves garlic; 1 tsp ground cumin; 1/2 tsp smoked paprika; 1/2 tsp cayenne pepper; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 cup water; 1 tbsp chopped fresh parsley (for garnish)

🕒 Prep: 15 min

🔥 Cook:

🍽 Serves: 6

★★★★★

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Looking to spice up your usual hummus routine? This Spicy Roasted Red Pepper Hummus brings a fiery twist to the classic dip. With its smoky, spicy kick, it's perfect for those who love a bit of heat in their snacks.

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Ingredients for Spicy Roasted Red Pepper Hummus

Chickpeas form the creamy base of this hummus. They're mild and nutty, making them perfect for carrying bold flavors. Roasted red pepper adds a smoky sweetness and a vibrant color that’s hard to resist. The tahini provides a rich, nutty undertone that balances the spices. Fresh lemon juice brightens up the mix, while olive oil adds a lovely smoothness. Garlic gives it a punchy aroma, and the combination of cumin, smoked paprika, and cayenne pepper delivers a complex, layered heat. A touch of salt and black pepper rounds out the flavors. Finally, a sprinkle of fresh parsley offers a pop of green and freshness.

Tips & Tricks

If you want to save time, you can use jarred roasted red peppers.
Adjust the cayenne pepper to your heat preference; a little goes a long way!
Blend the hummus longer for an ultra-smooth texture.
Use ice-cold water when blending to achieve a fluffier hummus.

Serving Suggestions

This hummus pairs beautifully with warm pita bread or crunchy veggie sticks like carrots and celery. It's also fantastic as a spread on sandwiches or wraps, adding a zesty kick to your meal. For a fancier presentation, drizzle with a bit more olive oil and sprinkle some extra smoked paprika on top.

Frequently Asked Questions

Can I make this hummus without tahini?: Yes, you can substitute tahini with an equal amount of Greek yogurt or leave it out altogether; just expect a slightly different flavor profile.
How long will this hummus last?: Stored in an airtight container in the fridge, it should last up to a week.
Can I freeze this hummus?: Yes, hummus freezes well. Just store it in a freezer-safe container, leaving some space for expansion, and thaw in the fridge before serving.

Spicy Roasted Red Pepper Hummus Recipe Walkthrough

First, let's get that red pepper roasted. Preheat your oven to 450°F (232°C). Pop the red pepper onto a baking sheet and slide it into the oven. Let it roast for about 20 minutes, flipping it over halfway through. You're aiming for a nice char on the skin, which will give your hummus a smoky depth. Once it's done, let it cool a bit, then peel off the skin and remove the seeds. It might get a bit messy, but trust me, it's worth it!

Now, onto the blending. In your trusty food processor, toss in the chickpeas, the roasted red pepper, a generous scoop of tahini, a squeeze of lemon juice, and a drizzle of olive oil. Add the garlic cloves, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Blend it all until smooth, and gradually add the water to reach your desired consistency. You want it creamy but not too runny.

Transfer the hummus to a serving bowl. For a finishing touch, sprinkle with chopped parsley for a bit of color and flavor. And there you have it, your Spicy Roasted Red Pepper Hummus is ready to enjoy!

Why You'll Love This Recipe

Quick and easy to make with simple ingredients.
Packed with flavor from roasted red peppers and spices.
Perfect for parties, picnics, or just a snack at home.
Healthy and protein-rich, thanks to chickpeas and tahini.
Customizable heat level to suit your taste.

Ingredients

2 cups canned chickpeas (drained and rinsed)

1 large roasted red pepper

1/4 cup tahini

3 tbsp fresh lemon juice

3 tbsp olive oil

2 cloves garlic

1 tsp ground cumin

1/2 tsp smoked paprika

1/2 tsp cayenne pepper

1/2 tsp salt

1/4 tsp black pepper

1/4 cup water

1 tbsp chopped fresh parsley (for garnish)

Step-by-step Instructions

1. Preheat your oven to 450°F (232°C).

2. Roast the red pepper on a baking sheet for 20 minutes, flipping halfway through, until charred. Allow to cool, peel off the skin, and remove seeds.

3. In a food processor, combine chickpeas, roasted red pepper, tahini, lemon juice, olive oil, garlic, cumin, smoked paprika, cayenne pepper, salt, and black pepper.

4. Blend until smooth, adding water gradually until desired consistency is reached.