Description
A vibrant and smoky roasted red pepper hummus that’s rich in flavor and perfect for dipping.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 roasted red peppers (jarred or homemade)
- 1/4 cup tahini
- 2 cloves garlic, crushed
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cumin
- 1/4 cup olive oil
- Salt, to taste
- Water, as needed for consistency
Instructions
- If using fresh peppers, preheat your oven to 450°F. Roast the peppers for 20-30 minutes until blistered, cover with plastic wrap, and let steam.
- Once the peppers are cool, peel off the skins, remove the seeds, and chop them.
- In a food processor, combine the roasted peppers, chickpeas, tahini, garlic, lemon juice, cumin, and salt. Blend until smooth.
- While blending, slowly drizzle in the olive oil. Adjust with cold water for desired consistency. Taste and season with salt and lemon juice if necessary.
- Spoon the hummus into a serving bowl, create a well in the center, and drizzle with olive oil and garnish with paprika or herbs.
- Serve with veggies, pita chips, or as a spread.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to a week. Can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 350mg
- 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, Mediterranean, appetizer