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Roasted Red Pepper Hummus

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10min

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8 servings

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This creamy and flavorful roasted red pepper hummus is a delightful twist on the classic Middle Eastern dip. Tender chickpeas are blended with smoky roasted red peppers, tahini, garlic, and lemon juice to create a smooth and savory spread. Enjoy this healthy and versatile dip with pita chips, fresh vegetables, or as a sandwich spread.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
3 g
2 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Sesame

Ingredients

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Steps

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1
Roast the red bell peppers

Preheat the oven to 450°F (230°C). Place the whole red bell peppers on a baking sheet and roast for 25-30 minutes, or until the skins are charred and blistered, turning occasionally.

2
Steam and peel the peppers

Remove the roasted peppers from the oven and place them in a covered bowl or paper bag to steam for 10 minutes. Once cool enough to handle, remove the skins, stems, and seeds.

3
Prepare the chickpeas

Drain and rinse the canned chickpeas.

4
Prepare the garlic and lemon

Peel and roughly chop the garlic cloves. Juice the lemon.

5
Blend the ingredients

In a food processor, combine the roasted red peppers, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, salt, and black pepper. Process until smooth and creamy, scraping down the sides as needed.

6
Adjust the consistency

If the hummus is too thick, add water, 1 tablespoon at a time, until the desired consistency is reached.

7
Serve the roasted red pepper hummus

Transfer the roasted red pepper hummus to a serving bowl. Serve with pita chips, fresh vegetables, or use as a spread for sandwiches and wraps.

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