Roasted Red Bell Pepper Hummus Vegetarian
Delight your taste buds with this smoky and flavorful Roasted Red Bell Pepper Hummus, a vegetarian twist on the classic dip that’s as nutritious as it is delicious. This vibrant recipe combines sweet, charred roasted red peppers with creamy chickpeas, zesty lemon juice, and nutty tahini, all enhanced by a hint of cumin and a dash of smoked paprika for a subtle depth of flavor. With its smooth, velvety texture and stunning color, this hummus is perfect for dipping fresh veggies, spreading on sandwiches, or serving as part of a party platter. Quick to prepare and packed with plant-based protein, this versatile dish is sure to become your new go-to snack or appetizer.
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Recipe Information
Ingredients
- 2 large Red bell peppers
- 1.5 cups Chickpeas (canned, drained and rinsed)
- 0.25 cup Tahini
- 3 tablespoons Lemon juice
- 2 large Garlic cloves
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 2 tablespoons Water
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 450°F (230°C).
Wash the red bell peppers and place them on a baking sheet lined with parchment paper.
Roast the peppers in the oven for 25-30 minutes, turning them halfway through, until the skin is charred and blistered.
Remove the peppers from the oven and place them in a bowl. Cover the bowl tightly with plastic wrap or place the peppers in a resealable plastic bag for 10 minutes. This helps loosen the skin.
Peel off the charred skin from the peppers, remove the stem, and scrape out the seeds. Roughly chop the roasted peppers.
In a food processor, combine the roasted red peppers, chickpeas, tahini, lemon juice, garlic cloves, olive oil, ground cumin, smoked paprika, salt, and water.
Blend the mixture until smooth and creamy, scraping down the sides of the processor as needed. If the hummus is too thick, add an additional tablespoon of water and blend again.
Taste and adjust seasoning, adding more salt, lemon juice, or spices as desired.
Transfer the hummus to a serving bowl and drizzle with a little olive oil. Garnish with smoked paprika and fresh parsley, if desired.
Serve with fresh vegetables, pita bread, or crackers. Store leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
1238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.9 g | 95% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1910 mg | 83% | |
| Total Carbohydrate | 109.8 g | 40% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 26.5 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4863 mg | 374% | |
| Iron | 21437.6 mg | 119098% | |
| Potassium | 2166 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.
