Red Pepper Feta and Garlic Hummus
Creamy, smoky, and irresistibly tangy, this Red Pepper Feta and Garlic Hummus takes your classic hummus to new heights of flavor. Roasted red bell pepper adds a subtle sweetness and depth, while crumbled feta cheese lends its signature salty richness. Whipped together with silky tahini, freshly squeezed lemon juice, and a hint of garlic, this Mediterranean-inspired dip is elevated further with aromatic cumin and paprika. Perfectly balanced and incredibly versatile, it’s ready in just 35 minutes, making it an ideal appetizer or snack. Serve it with crunchy pita chips, crisp veggies, or as a spread in your favorite wraps for a burst of bold, vibrant flavor in every bite.
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Recipe Information
Ingredients
- 15 oz chickpeas (garbanzo beans), canned
- 1 large red bell pepper
- 0.5 cup feta cheese, crumbled
- 0.25 cup tahini
- 0.25 cup olive oil
- 2 tbsp lemon juice, freshly squeezed
- 2 garlic cloves, minced
- 1 tsp cumin, ground
- 0.5 tsp paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp water
Instructions
Preheat your oven to 450°F (232°C).
Place the red bell pepper on a baking sheet and roast for 12-15 minutes, turning occasionally, until the skin is charred and blistered.
Remove the pepper from the oven and place it in a bowl. Cover with plastic wrap and let it steam for 10 minutes. Once cooled, peel off the skin, remove the seeds, and roughly chop the flesh.
Drain and rinse the canned chickpeas thoroughly under cold water.
In a food processor, combine the roasted red pepper, chickpeas, feta cheese, tahini, olive oil, lemon juice, minced garlic, cumin, paprika, salt, and black pepper.
Blend the mixture until smooth and creamy, scraping down the sides as needed.
If the hummus is too thick, add up to 2 tablespoons of water gradually, blending after each addition, until the desired consistency is reached.
Taste and adjust seasoning as needed (add more salt, lemon juice, or garlic for flavor).
Transfer the hummus to a serving bowl and optionally drizzle with olive oil and sprinkle with a pinch of paprika for garnish.
Serve with pita chips, fresh vegetables, or as a spread in wraps and sandwiches.
Nutrition Facts
Calories |
2006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.5 g | 167% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 3481 mg | 151% | |
| Total Carbohydrate | 144.9 g | 53% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 28.7 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 5444 mg | 419% | |
| Iron | 21444.4 mg | 119136% | |
| Potassium | 1998 mg | 42% | |
*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.
