Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

Creamy chickpea dip gets a smoky, sweet lift from blended roasted red peppers.

Total 10 min Makes 16 oz Calories 140/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Allergens

Sesame

This hummus blends tender chickpeas with roasted red peppers, tahini, and garlic until silky smooth, delivering a smoky-sweet flavor with a hint of tang. It makes a satisfying dip for vegetables and pita, or a spread for sandwiches and wraps.

Ingredients

  • 2 cans chickpeas (15 ounces each), drained and rinsed
  • 1 cup roasted red peppers, drained
  • 1/4 cup tahini
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon salt
  • 2 tablespoons water, or as needed

Method

  1. Combine the chickpeas, roasted red peppers, tahini, lemon juice, olive oil, garlic, cumin, smoked paprika, and salt in a food processor.

  2. Process until mostly smooth, scraping down the sides of the bowl as needed, about 2 minutes.

  3. With the processor running, add water 1 tablespoon at a time until the hummus reaches a smooth, creamy consistency.

  4. Taste and adjust seasoning with additional salt or lemon juice as needed.

  5. Transfer the hummus to a serving bowl, drizzle with olive oil, and chill for at least 30 minutes before serving for best flavor.

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Rate this recipe

★ 3.6 (1)

Roasted Red Pepper Hummus

This hummus blends tender chickpeas with roasted red peppers, tahini, and garlic until silky smooth, delivering a smoky-sweet flavor with a hint of tang. It makes a satisfying dip for vegetables and pita, or a spread for sandwiches and wraps.

10 min 16 oz 140 cal

Ingredients

  • 2 cans chickpeas (15 ounces each), drained and rinsed
  • 1 cup roasted red peppers, drained
  • 1/4 cup tahini
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon salt
  • 2 tablespoons water, or as needed

Method

  1. 1

    Combine the chickpeas, roasted red peppers, tahini, lemon juice, olive oil, garlic, cumin, smoked paprika, and salt in a food processor.

  2. 2

    Process until mostly smooth, scraping down the sides of the bowl as needed, about 2 minutes.

  3. 3

    With the processor running, add water 1 tablespoon at a time until the hummus reaches a smooth, creamy consistency.

  4. 4

    Taste and adjust seasoning with additional salt or lemon juice as needed.

  5. 5

    Transfer the hummus to a serving bowl, drizzle with olive oil, and chill for at least 30 minutes before serving for best flavor.