Go Back
- 1 large red bell pepper - 1 can (15 oz) chickpeas, drained and rinsed - 2 tablespoons tahini - 2 tablespoons olive oil - 2 cloves garlic, minced - 2 tablespoons lemon juice - 1 teaspoon ground cumin - Salt and pepper to taste - Pinch of smoked paprika (optional, for garnish) - Fresh parsley, chopped (for garnish) - Red Bell Pepper: High in vitamin C and antioxidants. It boosts your immune system. - Chickpeas: They provide protein and fiber. They help keep you full longer. - Tahini: Made from sesame seeds, it adds healthy fats and calcium. - Olive Oil: A good source of monounsaturated fats. It can improve heart health. - Garlic: Packed with vitamins, garlic boosts your health and adds flavor. - Lemon Juice: High in vitamin C. It brightens the flavors in the hummus. - Ground Cumin: Adds warm, earthy notes. It aids digestion and may reduce inflammation. - Smoked Paprika: Optional, but it adds a deep, smoky flavor and a pop of color. - Fresh Parsley: A garnish that adds freshness and vitamins. - Red Bell Pepper: Look for ones that are firm and shiny. Avoid soft or wrinkled peppers. - Chickpeas: Choose canned ones with no added salt if you want to control sodium. - Garlic: Pick heads that are firm and dry, with no soft spots. - Lemon: Choose lemons that feel heavy for their size. They will have more juice. - Herbs: Fresh parsley should be bright green and crisp, not wilted or yellowed. These tips will help you pick the best ingredients to make your hummus shine! Start by preheating your oven to 425°F (220°C). This heat brings out the best in the red pepper. Next, cut the red bell pepper in half and remove the seeds. Place the halves cut side down on a baking sheet lined with parchment paper. Roast the bell pepper in the oven for 20 to 25 minutes. Look for the skin to blacken and blister. When it's done, remove it from the oven. To make peeling easier, place the hot pepper in a sealed plastic bag for 10 minutes. The steam helps loosen the skin. After cooling, peel off the skin and chop the pepper into small pieces. Now, gather your food processor. In it, combine the roasted red pepper, a can of drained and rinsed chickpeas, tahini, olive oil, minced garlic, lemon juice, cumin, and a pinch of salt and pepper. Blend everything until it’s smooth and creamy. If the mixture seems too thick, don't worry! Just add one tablespoon of water at a time until it reaches your desired consistency. Remember to taste the hummus and adjust the seasoning as needed. You may want to add more salt, lemon juice, or cumin for extra flavor. Transfer the hummus to a serving bowl. Drizzle a bit of olive oil on top for richness. Then, sprinkle some smoked paprika and chopped fresh parsley for color and flair. To present your hummus, arrange a variety of dippers around the bowl. Think pita bread, fresh vegetables, or tortilla chips. This colorful display makes for an inviting appetizer that everyone will enjoy! Making hummus is simple, but some common mistakes can ruin it. First, don’t skip roasting the red pepper. This step brings out the sweet, smoky flavor. If you skip it, your hummus will taste flat. Next, be careful with the garlic. If you add too much, it can overwhelm the other tastes. Start with two cloves, then adjust if you want more flavor. Also, don’t forget to rinse the chickpeas. This helps remove the canning liquid, which can affect the taste. You can enhance your hummus with fun add-ins. Try adding a bit of smoked paprika for a nice kick. A dash of cayenne can also add heat. For a fresh touch, mix in some chopped herbs like basil or cilantro. You might even want to blend in some sun-dried tomatoes for added depth. Feel free to get creative! Just keep tasting as you go to ensure the flavors balance well. This hummus recipe is naturally vegan and gluten-free, so most diets can enjoy it. If you want a nut-free version, skip the tahini or replace it with sunflower seed butter. For a low-sodium option, rinse the chickpeas well and cut back on salt. If you want a creamier texture, use aquafaba, the liquid from the chickpea can, in place of water. This will also help keep your hummus thick and rich. Always remember to tweak the recipe to fit your needs! {{image_2}} To make your hummus spicy, add jalapeños or chili flakes. Start with one small jalapeño, seeds removed. Blend it with the other ingredients. Adjust the spice level to your taste. For heat, consider adding cayenne pepper too. This version will really wake up your taste buds! You can easily change the flavor of your hummus. Try adding lemon zest for a bright zing. Fresh herbs like basil or cilantro can add depth. For a smoky taste, use smoked paprika in larger amounts. You can also mix in roasted garlic for a sweet flavor. The options are endless! Switching up the base bean can change your hummus game. Use black beans for a rich flavor. White beans can create a creamier texture. Lentils also work well and add protein. Each legume brings its own unique twist. Experiment and find your favorite! To keep your roasted red pepper hummus fresh, store it in an airtight container. Make sure the lid seals tightly. This prevents air from getting in and drying it out. I like to place a layer of plastic wrap directly on the hummus before sealing the lid. This extra step helps lock in moisture. When stored properly in the fridge, hummus lasts about five to seven days. If you want it to last longer, try freezing it. Portion out the hummus into smaller containers. It freezes well for up to three months. Just remember to label the containers with the date. This way, you’ll know when it’s time to enjoy it. After storing, hummus may thicken. To refresh it, stir in a little water or olive oil. This helps regain its creamy texture. If the flavor seems a bit dull, add a splash of lemon juice or a pinch of salt. Taste as you go to find the right balance. Enjoy your hummus with fresh dippers for a tasty snack! To make Roasted Red Pepper Hummus from scratch, follow these steps: 1. Preheat your oven to 425°F (220°C). 2. Cut a large red bell pepper in half and remove the seeds. 3. Place the halves cut side down on a baking sheet lined with parchment paper. 4. Roast the pepper for 20-25 minutes. The skin should get blackened. 5. After roasting, put the pepper in a sealed bag for 10 minutes. This helps steam it. 6. Once cool, peel off the skin and chop the pepper into smaller pieces. 7. In a food processor, add the roasted red pepper, one can of drained chickpeas, two tablespoons of tahini, two tablespoons of olive oil, two minced garlic cloves, two tablespoons of lemon juice, one teaspoon of ground cumin, and salt and pepper to taste. 8. Blend until smooth. If too thick, add water one tablespoon at a time. 9. Taste and adjust seasoning to your liking. 10. Serve in a bowl, drizzled with olive oil and garnished with smoked paprika and fresh parsley. You can find store-bought Roasted Red Pepper Hummus at many grocery stores. Look in the refrigerated section, near other dips. Brands like Sabra and Tribe often offer this flavor. You might also find it at health food stores or specialty markets. Check the ingredient list to ensure freshness and quality. Roasted Red Pepper Hummus pairs well with many dishes. Here are some great options: - Pita bread, warm and cut into triangles - Fresh vegetables like carrots, cucumbers, and bell peppers - Tortilla chips for a crunchy snack - Grilled meats or fish for added flavor - Spread on sandwiches or wraps for a tasty twist These options make great appetizers or side dishes. Enjoy experimenting with your favorites! Making roasted red pepper hummus is fun and easy. We covered the ingredients, their health benefits, and how to choose fresh produce. You learned step-by-step methods for prepping, roasting, and blending to get the perfect texture. We discussed common mistakes, flavor tips, and ways to adapt it for different diets. Plus, we explored creative variations and how to store your hummus right. Overall, you now have everything needed to make delicious hummus and enjoy it with your favorite dishes. Your hummus journey starts now, so get cooking!

Roasted Red Pepper Hummus

Indulge in the creamy goodness of roasted red pepper hummus that's bursting with flavor! This simple recipe combines roasted red bell peppers, chickpeas, tahini, and spices for a delightful dip that's perfect for any gathering. Ready in just 35 minutes, it’s an easy and healthy snack. Click through to discover the full recipe and impress your friends with this delicious appetizer that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

1 large red bell pepper

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons tahini

2 tablespoons olive oil

2 cloves garlic, minced

2 tablespoons lemon juice

1 teaspoon ground cumin

Salt and pepper to taste

Pinch of smoked paprika (optional, for garnish)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    Cut the red bell pepper in half and remove the seeds. Place the halves cut side down on a baking sheet lined with parchment paper.

      Roast the bell pepper in the oven for about 20-25 minutes, or until the skin is blackened and blistered. Remove from the oven and place in a sealed plastic bag for 10 minutes to steam. This will make it easier to peel.

        Once cooled, peel the skin off the roasted pepper and chop it into smaller pieces.

          In a food processor, combine the roasted red pepper, chickpeas, tahini, olive oil, minced garlic, lemon juice, cumin, and a pinch of salt and pepper.

            Blend until smooth and creamy. If the hummus is too thick, add a tablespoon of water at a time until the desired consistency is reached.

              Taste and adjust seasoning as needed, adding more salt, lemon juice, or cumin to suit your preference.

                Transfer the hummus to a serving bowl and drizzle with olive oil, then sprinkle with smoked paprika and fresh parsley for garnish.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 6-8

                    - Presentation Tips: Serve the hummus with a variety of dippers such as pita bread, fresh vegetables, or tortilla chips arranged around the bowl for an inviting appetizer.