Roasted Red Bell Pepper Hummus
Elevate your snacking game with this creamy and vibrant Roasted Red Bell Pepper Hummus, a flavorful twist on the classic Middle Eastern dip. Smoky, charred red bell peppers take center stage, blending beautifully with protein-packed chickpeas, nutty tahini, and zesty lemon juice for a silky-smooth spread bursting with bold Mediterranean flavors. Accented by aromatic garlic, earthy cumin, and a touch of smoked paprika, this hummus offers a perfect balance of savory, tangy, and smoky notes. Ready in just 25 minutes, it’s an easy yet impressive dish that’s perfect as an appetizer, healthy snack, or spread for sandwiches and wraps. Garnish with fresh parsley and a drizzle of olive oil for a stunning presentation, and serve with pita bread, fresh veggies, or crackers. Whether hosting guests or meal-prepping for the week, this roasted red pepper hummus will become your new favorite go-to dip!
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Recipe Information
Ingredients
- 2 large Red bell peppers
- 1 15-ounce can (drained and rinsed) Canned chickpeas
- 0.25 cup Tahini
- 2 small Garlic cloves
- 3 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 0.75 teaspoon Salt
- 2 tablespoons Water (optional)
- 1 tablespoon (chopped) Fresh parsley (for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Cut the red bell peppers in half and remove the seeds and stems. Place them cut-side down on a baking sheet lined with parchment paper.
Roast the bell peppers in the oven for 15 minutes, or until the skins are charred and wrinkled.
Transfer the roasted peppers to a bowl and cover with plastic wrap or a plate to steam for 5 minutes. This will make the skins easier to remove.
Peel the skins off the roasted bell peppers and discard them. Set the peeled peppers aside to cool slightly.
In a food processor, combine the peeled roasted bell peppers, chickpeas, tahini, garlic cloves, lemon juice, olive oil, cumin, smoked paprika, and salt.
Blend the mixture until smooth and creamy. If the hummus is too thick, add water one tablespoon at a time and blend until the desired consistency is reached.
Taste the hummus and adjust the seasoning with more salt or lemon juice if needed.
Transfer the hummus to a serving bowl and garnish with chopped fresh parsley, a drizzle of olive oil, and a sprinkle of smoked paprika if desired.
Serve immediately with pita bread, fresh vegetables, or crackers. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2780 mg | 121% | |
| Total Carbohydrate | 125.2 g | 46% | |
| Dietary Fiber | 40.3 g | 144% | |
| Total Sugars | 36.5 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4850 mg | 373% | |
| Iron | 21441.3 mg | 119118% | |
| Potassium | 2162 mg | 46% | |
*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.
