Jalapeno Roasted Red Pepper Hummus
Spice up your snack game with this bold and flavorful Jalapeno Roasted Red Pepper Hummus! This creamy dip combines the smoky sweetness of roasted red peppers with the zesty kick of roasted jalapeno for a perfect balance of heat and flavor. Blended with classic hummus ingredients like tahini, garlic, and lemon juice, this recipe delivers a smooth, velvety texture with a hint of paprika and cumin for extra depth. Quick to prepare in just 15 minutes, this vibrant hummus is a crowd-pleasing appetizer that pairs beautifully with pita bread, fresh veggies, or crackers. Packed with plant-based protein and bursting with bold Mediterranean flavors, it's a must-try for your next gathering or snack spread!
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Recipe Information
Ingredients
- 2 cups Chickpeas (cooked or canned, drained and rinsed)
- 1 large Roasted red peppers
- 1 medium Jalapeno pepper
- 0.25 cup Tahini
- 2 Garlic cloves
- 2 tablespoons Lemon juice
- 3 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 2 tablespoons Water
Instructions
Preheat the oven to 400°F (200°C) and line a small baking sheet with foil or parchment paper.
Slice the jalapeno in half lengthwise and remove seeds and membranes if you prefer a milder hummus. Place the jalapeno halves and the roasted red pepper (if it's not store-bought and already roasted) on the baking sheet.
Drizzle a small amount of olive oil over the jalapeno and red pepper, then roast in the oven for 5-7 minutes or until the skin starts to blister. Remove from oven and let cool slightly. If needed, peel the skin off the roasted red pepper.
In a food processor, combine the chickpeas, roasted red pepper, roasted jalapeno, tahini, garlic cloves, lemon juice, olive oil, ground cumin, paprika, salt, and water.
Blend the mixture on high for 2-3 minutes, stopping occasionally to scrape down the sides of the bowl, until the hummus is smooth and creamy. Add more water, one tablespoon at a time, if you prefer a thinner consistency.
Taste the hummus and adjust seasoning, adding more salt or lemon juice as needed.
Transfer the hummus to a serving bowl, drizzle with additional olive oil, and garnish with a sprinkle of paprika or chopped roasted red pepper if desired.
Serve with pita bread, fresh veggies, or crackers. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.5 g | 116% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3080 mg | 134% | |
| Total Carbohydrate | 139.4 g | 51% | |
| Dietary Fiber | 42.2 g | 151% | |
| Total Sugars | 22.6 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4901 mg | 377% | |
| Iron | 21443.8 mg | 119132% | |
| Potassium | 1870 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
