Roasted Red Pepper Hummus Recipe
Roasted Red Pepper Hummus is the perfect savory dip for a variety of crunchy veggies, pretzels, pita chips and more. This healthy, delicious recipe is surprisingly easy to make--and tastes way better than any hummus you'll buy from the store.
Equipment
- good quality food processor or high speed blender
- citrus juicer & sieve
- garlic press
- measuring cups
- measuring spoons
- colander
- rubber scraping spatula
- spoon
Ingredients
- ¼ cup tahini stirred well before measuring
- 1 large lemon juiced
- 2 tablespoon extra virgin olive oil
- 1 clove fresh garlic minced
- ½ teaspoon ground cumin
- ½ teaspoon sea salt
- 1 (15 oz.) can chickpeas drain, but do not rinse; there's no need to peel; reserve a few chickpeas for garnish
- ¾ cup roasted red pepper strips *see notes drain if using jarred; reserve a few strips to dice for garnish
Instructions
- In a food processor, blend tahini and lemon juice for 2 minutes; pause to scrape down sides as needed.
- Add 2 T olive oil, minced garlic, cumin and salt. Blend for 1 minute; pause again as needed to scrape down sides.
- Drain the chickpeas. Add half to the food processor and blend for 1 minute. Scrape down the sides and then add the other half. Blend for 1 more minute.
- Add the red peppers. Blend for another 2-3 minutes or until the hummus is smooth.
- Transfer mixture to a container. Form a well in the center with a spoon; fill with with reserved chickpeas and diced red peppers. Optional to drizzle an additional 1 T olive oil in a circular motion on top.
- For best taste, refrigerate a minimum of 1 hour before serving.
Notes
If you make your own roasted red peppers for this recipe, remove the skins after roasting. You will most likely need to use 2 red bell peppers.
You may find it helpful to add 1-2 tablespoon cold water to the hummus after all steps to thin it slightly. I typically find that I don't need to do this when using jarred roasted red peppers, but you may need to add the cold water if using homemade roasted red peppers.
Avoid the temptation to put all the ingredients in at once into your food processor. This recipe really doesn't take a lot of time, and you will get the best hummus when you follow the steps. The tahini's consistency also comes out much better when it's whipped first with the lemon juice.
Tried this recipe?Let us know how it was!