Spicy Vegetable Hummus
Elevate your snack game with this bold and flavorful Spicy Vegetable Hummus, the perfect fusion of wholesome ingredients and fiery spices. Roasting vibrant red bell pepper, sweet carrot, and garlic brings out their natural sweetness, while creamy tahini and hearty chickpeas blend together for a luxuriously smooth texture. A kick of cayenne pepper, paprika, and ground cumin makes this hummus irresistibly zesty, ensuring every bite has a delightful warmth. Ready in just 30 minutes, this healthy and colorful dip is ideal for pairing with fresh veggies, pita bread, or tortilla chips. Garnished with a drizzle of olive oil, a sprinkle of paprika, and fresh parsley, it’s as stunning to serve as it is satisfying to eat. Perfect for meal prep or party platters, this homemade hummus is naturally vegan, gluten-free, and packed with protein—making it a crowd-pleaser for every occasion.
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Recipe Information
Ingredients
- 400 grams chickpeas (canned, drained and rinsed)
- 1 large red bell pepper
- 1 medium carrot
- 2 cloves garlic
- 3 tablespoons olive oil
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons water
- 1 tablespoon parsley (optional, for garnish)
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the red bell pepper into quarters, removing the seeds and stem. Peel and slice the carrot into thin rounds.
Place the bell pepper, carrot slices, and unpeeled garlic cloves on the baking sheet. Drizzle with 1 tablespoon of olive oil and toss to coat evenly. Roast in the preheated oven for 20 minutes, flipping halfway through, until the vegetables are tender and slightly charred.
Once roasted, allow the vegetables to cool slightly. Peel the garlic cloves.
In a food processor, combine the roasted bell pepper, carrot, peeled garlic, chickpeas, tahini, lemon juice, 2 tablespoons of olive oil, cumin, paprika, cayenne pepper, salt, black pepper, and water.
Blend until smooth, scraping down the sides as needed. If the hummus is too thick, add an additional tablespoon of water and blend again.
Taste and adjust seasoning, adding more salt, cayenne, or lemon juice if desired.
Transfer the hummus to a serving bowl and drizzle with a little olive oil. Garnish with paprika and chopped parsley, if desired.
Serve with pita bread, tortilla chips, or fresh vegetables. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.3 g | 103% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2064 mg | 90% | |
| Total Carbohydrate | 112.7 g | 41% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 23.3 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3741 mg | 288% | |
| Iron | 16081.0 mg | 89339% | |
| Potassium | 1981 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.
