Roasted Red Pepper Hummus Recipe
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!
Servings: 8
Ingredients
- 2 red bell peppers, seeded and cut in 1-inch strips,
- 1 jalapeno pepper, seeded, and sliced in half length wise (optional)
- 2 cups cooked chickpeas, canned chickpeas are fine, drained and rinsed
- 2 to 4 garlic cloves, chopped
- 5 tbsp tahini paste
- 1 to 2 tsp sumac
- 1/2 tsp to 1 tsp smoked paprika, adjust to your liking
- 1 lemon, juice of
- extra virgin olive oil,
- salt
Instructions
- Preheat oven to 450°F (skip this part if using jarred roasted red peppers and jalapeno.
- Roast the peppers: Place the red bell pepper strips and jalapeno in a small baking dish or cast-iron skillet. Drizzle generously with olive oil. Bake in a heated oven for 15 to 20 minutes or until tender and well-charred (turn peppers over halfway through). Remove from oven and let cool. Drain from oil.
- Blend. In the bowl of a fitted with an S-blade, add the roasted bell pepper strips from one bell pepper and jalapeno along with the chickpeas, garlic, tahini, sumac, smoked paprika, and lemon juice. 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.
- Serve: Transfer to a serving dish, and spoon swoops and swirls into the hummus. Mince the remaining pepper strips and sprinkle them over the hummus. Drizzle with extra virgin olive oil, and sprinkle a pinch of paprika or sumac for garnish, if you like. Serve with warm pita and sliced veggies.
Video
Notes
- 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: Use jarred roasted red peppers 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 4 days.
- Shop this Recipe: from our all-natural spice collection, sumac and smoked paprika! And our Private Reserve Greek extra virgin olive oil.
Nutrition
Calories: 136.4kcal | Carbohydrates: 16.7g | Protein: 5.8g | Fat: 6.2g | Saturated Fat: 0.8g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 2.1g | Sodium: 7.9mg | Potassium: 253.9mg | Fiber: 4.7g | Sugar: 3.6g | Vitamin A: 1032.3IU | Vitamin C: 48.5mg | Calcium: 40.8mg | Iron: 1.9mg
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