Roasted Red Pepper Hummus Recipe
Roasted red pepper hummus is smoky, sweet, creamy, and easy to make. Use red pepper hummus as a healthy dip or spread for everything!
Servings: 2 cups
Calories: 250kcal
Equipment
- Microplane zester / grater to zest lemon and mince garlic
- 7-cup food processor or high-speed blender
Ingredients
- ¼ cup Tahini
- 1 Lemon zested and juiced
- 2 cloves Garlic or measure with your heart
- ½ teaspoon Ground Cumin
- ½ teaspoon Paprika
- ¼ teaspoon Sea Salt or more as needed
- ¼ cup Roasted Red Peppers drained (about 2 ounces)
- 1 (15-ounce) can Chickpeas (drained) or 1 ½ cups cooked chickpeas
- ¼ cup Cold Water or more as needed
Garnish (optional)
- Extra Virgin Olive Oil
- Fresh Parsley
- Paprika
Instructions
- Rinse and drain CHICKPEAS. Set aside.
- Place TAHINI, LEMON JUICE, LEMON ZEST, GARLIC, CUMIN, PAPRIKA, and SALT in food processor.Note: Reserve a few chickpeas and red peppers for garnish.
- Blend ingredients into a paste. Add small amounts of COLD WATER to make it creamy.
- Add CHICKPEAS and ROASTED RED PEPPERS.
- Continue blending, adding small amounts of COLD WATER as needed to adjust texture to your liking.Adjust flavors to your liking by adding more salt, spices, or lemon juice.
- Serve hummus chilled with (optional) garnish: chickpeas, peppers, drizzled olive oil, paprika, and parsley.
- Refrigerate hummus in an airtight container up to five days or freeze up to 30 days (or longer if vacuum sealed).
Video
Notes
- If using salted canned chickpeas, add salt to taste after the hummus is blended.
- For creamier hummus, always cook chickpeas extra soft. If using canned chickpeas, you can boil them to soften, or consider peeling the skins.
- Red pepper hummus freezes beautifully, so make extra and freeze it. To serve, thaw in the refrigerator overnight.
- Removing chickpea skins isn't required, but peeled chickpeas makes red pepper hummus creamier, especially when using canned chickpeas.
Nutrition
Serving: 0.25cup | Calories: 250kcal | Carbohydrates: 34g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 630mg | Potassium: 548mg | Fiber: 10g | Sugar: 5g | Vitamin A: 320IU | Vitamin C: 20mg | Calcium: 85mg | Iron: 4mg