Roasted Red Bell Pepper Chipotle Hummus
Transform your snack game with this bold and smoky Roasted Red Bell Pepper Chipotle Hummus. This vibrant recipe combines the natural sweetness of roasted red bell peppers with the smoky heat of chipotle peppers in adobo sauce, creating a velvety, flavor-packed dip. Creamy tahini, zesty fresh lemon juice, and aromatic spices like cumin and paprika elevate this hummus to a gourmet experience in just under 35 minutes. Perfect as an appetizer, sandwich spread, or healthy snack, this chipotle hummus pairs beautifully with pita bread, veggies, or crackers. Quick to prepare and easy to customize, it’s a must-try for hummus enthusiasts and anyone craving a twist on a classic dip.
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Recipe Information
Ingredients
- 2 large red bell peppers
- 15 oz canned chickpeas (garbanzo beans), drained and rinsed
- 3 tbsp tahini
- 2 medium garlic cloves
- 1 pepper chipotle peppers in adobo sauce
- 1 tbsp adobo sauce (from the chipotle can)
- 3 tbsp fresh lemon juice
- 3 tbsp olive oil
- 1 tsp ground cumin
- 0.5 tsp paprika
- 0.5 tsp salt
- 2 tbsp water (as needed)
Instructions
Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper or foil.
Cut the red bell peppers in half and remove the seeds and stems. Place them cut-side down on the prepared baking sheet.
Roast the red bell peppers in the preheated oven for 20 minutes, or until the skin is blistered and slightly charred. Remove from the oven and transfer the peppers to a bowl, covering them tightly with plastic wrap or a lid to steam for 10 minutes.
Once the peppers have steamed, peel away the skins and discard them. Roughly chop the roasted red bell peppers and set aside.
In a food processor, combine the chickpeas, tahini, roasted red bell peppers, garlic cloves, chipotle pepper, adobo sauce, lemon juice, olive oil, cumin, paprika, and salt.
Blend the mixture until smooth and creamy, stopping to scrape the sides of the bowl as needed. Add water, one tablespoon at a time, if the hummus is too thick or needs to be smoothed out further.
Taste the hummus and adjust seasoning as needed, adding more salt, lemon juice, or chipotle for spice.
Transfer the hummus to a serving bowl and garnish with a drizzle of olive oil, a sprinkle of paprika, and/or chopped fresh parsley, if desired.
Serve with pita bread, crackers, fresh vegetables, or use as a spread in sandwiches. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.0 g | 106% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2253 mg | 98% | |
| Total Carbohydrate | 156.9 g | 57% | |
| Dietary Fiber | 47.0 g | 168% | |
| Total Sugars | 36.7 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3753 mg | 289% | |
| Iron | 16087.6 mg | 89376% | |
| Potassium | 2424 mg | 52% | |
*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.
