Red Pepper Hummus
Elevate your snack game with this vibrant and smoky red pepper hummus recipe! Made with creamy chickpeas, roasted red peppers (freshly roasted or jarred for convenience), and a hint of garlic, cumin, and paprika, this Mediterranean-inspired dip is as flavorful as it is versatile. The smooth tahini and zesty lemon juice perfectly balance the sweet, smoky peppers, creating a luscious, velvety texture that’s perfect for dipping. Ready in just 20 minutes, this healthy and protein-packed appetizer pairs beautifully with pita bread, fresh veggies, or crackers. Garnish with a drizzle of olive oil and a sprinkle of paprika for a visually stunning presentation. Ideal for parties, meal prep, or as a quick, savory snack, this red pepper hummus recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 1 can (15 oz) canned chickpeas (garbanzo beans), drained and rinsed
- 2 whole roasted red peppers (jarred or fresh)
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 2 cloves garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 2 tablespoons water (as needed)
Instructions
If using fresh red peppers, preheat your oven to 450°F (230°C). Place the peppers on a baking sheet and roast for 25-30 minutes, turning occasionally, until the skin is charred and blistered. Once roasted, transfer them to a bowl and cover with plastic wrap, allowing them to steam for 10 minutes. Peel off the charred skin, remove the seeds and stem, and set aside.
If using jarred roasted red peppers, drain them and pat them dry with a paper towel.
In a high-powered blender or food processor, add the drained chickpeas, roasted red peppers, tahini, lemon juice, minced garlic, olive oil, cumin, paprika, and salt.
Blend the mixture on high until smooth and creamy. If the hummus is too thick, add water one tablespoon at a time until the desired consistency is reached.
Taste and adjust seasoning as needed, adding more salt or lemon juice if desired.
Transfer the red pepper hummus to a serving bowl and drizzle with a little olive oil, sprinkle with extra paprika or fresh parsley for garnish, if desired.
Serve with pita bread, crackers, or fresh vegetables. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
1360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.5 g | 87% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2560 mg | 111% | |
| Total Carbohydrate | 146.8 g | 53% | |
| Dietary Fiber | 44.1 g | 158% | |
| Total Sugars | 34.3 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3745 mg | 288% | |
| Iron | 16086.9 mg | 89372% | |
| Potassium | 2197 mg | 47% | |
*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.
