Roasted Red Pepper Hummus
This easy roasted red pepper hummus is smooth, smoky, and full of bold flavor. Made with chickpeas, tahini, lemon juice, garlic, and roasted red peppers, it's the perfect dip or spread for snacks, sandwiches, or Mediterranean meals.
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Servings: 8
Calories: 139kcal
Equipment
- Food processor
- Measuring spoons
- Spatula
Ingredients
- 1 cup roasted red peppers about 2 medium peppers or ½ a standard jar
- 15 ounces cooked chickpeas drained and rinsed if canned
- 2 tablespoons lemon juice
- ¼ cup tahini
- 1 tablespoon minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper adjust to taste
- ½ teaspoon salt or more to taste
- olive oil or water as needed for texture
Instructions
- Add the chickpeas, tahini, lemon juice, garlic, cumin, cayenne, and salt to a food processor.15 ounces cooked chickpeas, 2 tablespoons lemon juice, ¼ cup tahini, 1 tablespoon minced garlic, 1 teaspoon ground cumin, 1 teaspoon cayenne pepper, ½ teaspoon salt
- Place the roasted red peppers on top so they’re closest to the blades.1 cup roasted red peppers
- Blend until the mixture is mostly smooth.
- Drizzle in olive oil or cold water, a little at a time, while blending to adjust the consistency.olive oil or water
- Continue blending until the hummus is silky and creamy.
- Taste and adjust seasoning as needed, then blend again briefly to combine.
Notes
If using dried chickpeas, cook them until soft (about 1½–2 hours after soaking overnight), then measure 1½ cups cooked.
For extra creamy hummus, peel the chickpeas before blending.
Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 139kcal | Carbohydrates: 18g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 392mg | Potassium: 232mg | Fiber: 5g | Sugar: 3g | Vitamin A: 218IU | Vitamin C: 11mg | Calcium: 49mg | Iron: 2mg