Description
This Roasted Red Pepper Hummus is a creamy, smoky, and nutritious dip made with chickpeas, tahini, lemon juice, and roasted red peppers. It’s easy to make, vegan, and perfect for dipping, spreading, or adding to bowls and wraps.
Ingredients
Scale
- 2 red bell peppers or 3/4 cup chopped jarred roasted peppers
- 1 (15-ounce) can chickpeas or 1 ½ cups cooked chickpeas
- 1/4 cup fresh lemon juice (from 1 large lemon)
- 1/4 cup tahini
- 1 small garlic clove, minced or grated
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon ground cumin
- Pinch of cayenne pepper (optional)
- 2 to 3 tablespoons water or aquafaba
- Salt to taste
Instructions
- Move an oven rack close to the broiler and preheat the broiler.
- Remove the core and seeds from the bell peppers and cut into flat pieces.
- Place the peppers skin-side up on a baking sheet and broil for 5–10 minutes until the skins are charred.
- Transfer roasted peppers to a sealed plastic bag or cover in a bowl with plastic wrap; let steam for 10–15 minutes, then peel the skin off.
- In a food processor, blend tahini and lemon juice for 1 minute, scrape down the sides, then blend for another 30 seconds until creamy.
- Add olive oil, garlic, cumin, cayenne (if using), and salt. Blend until combined.
- Add half of the chickpeas and blend for 1 minute, scrape down the sides, then add the remaining chickpeas and blend until smooth.
- Add chopped roasted red peppers (reserve some for garnish) and blend until fully incorporated.
- While blending, drizzle in cold water or aquafaba to adjust consistency.
- Transfer to a serving bowl, garnish with reserved roasted peppers and a drizzle of olive oil.
Notes
- You can substitute jarred roasted peppers if you’re short on time.
- Use high-quality tahini for best flavor and texture.
- Aquafaba helps achieve a creamier texture than water.
- Store in the fridge for up to 1 week or freeze for up to 1 month.
- Prep Time: 25 mins
- Cook Time: 10 mins
- Category: Dip, Appetizer
- Method: Blending, Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 cup
- Calories: 168
- Sugar: 3.5g
- Sodium: 279.9mg
- Fat: 11.1g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9.6g
- Trans Fat: 0g
- Carbohydrates: 14.2g
- Fiber: 3.8g
- Protein: 4.9g
- Cholesterol: 0mg
Keywords: roasted red pepper hummus, hummus with tahini, vegan hummus, creamy hummus dip, easy red pepper hummus