Description
This Roasted Red Pepper Hummus is a smoky, creamy twist on a classic favorite. Blended with tahini, lemon juice, garlic, and cumin, it’s perfect for dipping or spreading. Make it in minutes using jarred or freshly roasted peppers. Naturally vegan and gluten-free!
Ingredients
1 can chickpeas (drained and rinsed)
1 cup roasted red peppers (jarred or homemade)
1⁄4 cup tahini
2 tablespoons lemon juice
1 to 2 cloves garlic
3 tablespoons olive oil
1⁄2 teaspoon ground cumin
1⁄2 teaspoon salt (or to taste)
1 tablespoon water (optional, to thin)
1⁄4 teaspoon paprika or chili flakes (optional for garnish)
Instructions
1. Drain and rinse the chickpeas. Optionally peel for extra smoothness.
2. Add chickpeas, roasted red peppers, tahini, lemon juice, garlic, and cumin to a food processor. Blend until mostly smooth.
3. With the food processor running, drizzle in olive oil slowly until hummus is creamy.
4. Taste and adjust seasoning. Add salt, lemon juice, or garlic as needed. Blend in water if too thick.
5. Transfer to a bowl. Use a spoon to make swoops, drizzle olive oil, and garnish with paprika, chili flakes, or parsley. Serve and enjoy!
Notes
For the best flavor, let it sit in the fridge for a couple of hours before serving.
Use quality tahini for a richer taste—some brands are smoother and less bitter.
If roasting your own peppers, let them cool completely before blending.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 1g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted red pepper hummus, vegan dip, healthy snack