Roasted red pepper hummus is a delicious twist on the classic, thanks to sweet roasted red peppers, garlic, jalapeno and a hint of sumac and smoked paprika! Grab the tips and notes below and be sure to watch the video!
- 1 red bell pepper, seeded, and cut in 1″ strips
- 1 jalapeno pepper, sliced in half length wise (optional)
- 2 cups/453 g cooked chickpeas (canned chickpeas are fine, drained and rinsed)
- 2 to 4 garlic cloves, chopped (start with less garlic if not sure)
- 5 tbsp/85 g tahini paste
- 1 to 2 tsp/ 2 to 4 g sumac
- 1/2 tsp to 1 tsp smoked paprika (adjust to your liking)
- 1 lemon, juice of
- 2 tbsp toasted pine nuts, optional.
- Extra virgin olive oil (I used Private Reserve)
- Preheat oven to 450 degrees F (skip this part if using jarred roasted red peppers and jalapeno. see note below)
- Place the red bell pepper strips and jalapeno in a small baking dish or cast iron pan. Drizzle generously with olive oil. Bake in heated oven for 15 to 20 minutes or until tender and well-charred (check part-way and turn peppers over as needed.) Remove from oven and let cool. Drain from oil.
- In the large bowl of a food processor fitted with a blade, add the roasted bell peppers and jalapeno along with the chickpeas, garlic, tahini, sumac, smoked paprika, and lemon juice (do not add pine nuts yet.) Drizzle a little extra virgin olive oil. Run the processor until you reach the desired creamy paste consistency. Test and adjust seasoning,if needed. Run the processor again to combine.
- Transfer to a serving bowl. Cover and chill.
- When ready to serve, top roasted red pepper hummus with a little more extra virgin olive oil and the toasted pine nuts. Add a pinch of paprika or sumac for garnish, if you like. Serve with warm pita bread and sliced veggies for dipping! Enjoy!
- Cook’s Tip: I did not peel the chickpeas nor the roasted peppers for a more rustic texture, if you want a super smooth hummus, I suggest you take the time to peel the chickpeas and roasted peppers (once they’re cooled enough to handle)
- Cook’s Tip: It’s best if you can chill the roasted red pepper hummus for about an hour before serving. This will help the texture and will allow flavors to develop fully. This is a garlicy dip, so if you’re unsure, begin with less garlic.
- Shortcut Tip: You can use jarred roasted red peppers if you like instead to save time. You can also use raw or jarred jalapenos, but chop them well before adding (here I had removed the seeds, so the jalapeno is not too hot.)
- Storage Tip: Roasted red pepper hummus can be stored in a tight-lid container in the fridge. It will keep well for 2 to 4 days (some folks say up to one week, I’m not sure because mine never lasts this long.)
- Recommended for this Recipe: from our all-natural spice collection, sumac and smoked paprika! And our Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives!)
- Visit the Mediterranean Dish store to purchase our all-natural or organic spices. Create your own 6-pack or 3-pack of your favorites!
- Category: Appetizer
- Method: Counter top
- Cuisine: Mediterranean
Keywords: roated red pepper hummus, hummus, hummus dip