Description
This Roasted Red Pepper Hummus recipe is a creamy, vibrant twist on the classic hummus. Made with chickpeas, tahini, garlic, and roasted red bell peppers, it’s a flavorful and healthy dip perfect for serving with naan, pita bread, or fresh vegetables. The added step of peeling chickpeas enhances the smooth texture, while lemon juice and garlic provide a zesty kick.
Ingredients
Hummus Base
- 1 (15-ounce) can chickpeas
- 3 tablespoons lemon juice
- 2 tablespoons tahini
- 2 garlic cloves
- ½ teaspoon salt
Additional Ingredients
- 7-8 ounces roasted red peppers, drained and squeezed
- Extra virgin olive oil for serving
- Paprika for serving
Instructions
- Peel Chickpeas: Place the canned chickpeas in a bowl of water and gently rub them together to remove the skins. This step is optional but helps create a smoother, creamier hummus texture.
- Blend Chickpeas: Drain the peeled chickpeas and transfer them to a food processor. Blend the chickpeas alone until they become powder-like, stopping occasionally to scrape down the sides for even consistency.
- Add Flavorings: Add lemon juice, tahini, garlic cloves, salt, and 2-3 ice cubes to the food processor. Blend for about 5 minutes until the mixture becomes smooth and creamy.
- Incorporate Roasted Peppers: Add the drained roasted red bell peppers to the food processor and blend until the hummus is creamy and well combined.
- Serve: Transfer the hummus to a serving dish. Drizzle with extra virgin olive oil and sprinkle with paprika if desired. Serve at room temperature or chilled with naan, pita bread, or your favorite dippers.
Notes
- Peeling the chickpeas is optional but recommended for creamier hummus.
- Ice cubes help keep the hummus cool and maintain a smooth texture during blending.
- You can use fresh roasted peppers if available, or jarred roasted red peppers as a convenient alternative.
- Adjust garlic and lemon juice to taste for preferred acidity and pungency.
- Extra olive oil and paprika are optional garnishes that add flavor and visual appeal.
