Description
This Roasted Red Pepper Hummus is a creamy and flavorful twist on the classic hummus recipe, combining the sweetness of roasted red peppers with the earthiness of chickpeas and tahini. Perfect as a healthy dip or spread, this quick and easy recipe can be ready in just 10 minutes using a food processor.
Ingredients
Scale
Hummus Ingredients
- 1 can chickpeas (drained and rinsed)
- 1 cup roasted red peppers (jarred or homemade)
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 to 2 cloves garlic
- 3 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt (or to taste)
- 1 tablespoon water (optional, to thin)
- 1/4 teaspoon paprika or chili flakes (optional for garnish)
Instructions
- Prepare the Chickpeas: Drain and rinse the chickpeas thoroughly. For an extra smooth texture, optionally peel each chickpea by gently squeezing them out of their skins.
- Combine Ingredients: In a food processor, add the chickpeas, roasted red peppers, tahini, lemon juice, garlic cloves, and ground cumin. Blend until the mixture becomes mostly smooth.
- Add Olive Oil: With the food processor running, slowly drizzle in the olive oil to help emulsify the hummus and achieve a creamy consistency.
- Adjust Seasonings: Taste the hummus and adjust the salt, lemon juice, or garlic according to your preference. If the hummus is too thick, blend in a tablespoon of water to thin it out as desired.
- Serve and Garnish: Transfer the hummus to a serving bowl. Use a spoon to create swoops on the surface, drizzle with additional olive oil, and garnish with paprika, chili flakes, or fresh parsley. Serve immediately and enjoy!
Notes
- Peeling chickpeas is optional but results in a smoother hummus.
- Use jarred or homemade roasted red peppers depending on availability.
- Adjust garlic quantity to your taste preference.
- Add water gradually to avoid making the hummus too runny.
- This hummus can be stored in an airtight container in the refrigerator for up to 4 days.
