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- 2 large red bell peppers - 1 can (15 oz) chickpeas, drained and rinsed - 1/4 cup tahini - 3 tablespoons olive oil - 2 tablespoons fresh lemon juice - 2 cloves garlic, minced - 1/2 teaspoon ground cumin - Salt and pepper to taste - 1-2 tablespoons water (as needed) - Fresh parsley for garnish - Pita bread or vegetable sticks for serving Making roasted red pepper hummus is easy and fun. Each ingredient plays a key role in flavor and texture. The red bell peppers give this dip its sweet and smoky taste. Roasting them changes their texture and adds depth to the flavor. Chickpeas, or garbanzo beans, are the base and provide creaminess. Tahini adds a nutty flavor that pairs well with the peppers. Olive oil adds richness and smoothness, while lemon juice brings balance with its fresh acidity. Garlic gives a nice kick, and cumin adds warmth. Salt and pepper enhance all the flavors. Finally, the parsley offers a fresh touch. This mix not only tastes great but also packs a nutritional punch. Each serving is full of protein and healthy fats. For a full recipe, check out the detailed steps above. First, we need to preheat the oven to 425°F (220°C). This high heat helps char the peppers. Next, place the whole red bell peppers on a baking sheet. Roast them for about 25 to 30 minutes. Turn the peppers often. Look for a charred and blistered skin. This adds great flavor. After roasting, remove the peppers from the oven. Place them in a bowl and cover it tightly with plastic wrap. Let them sweat for about 10 minutes. This step makes peeling easier. Once they cool, peel the skin off the peppers. Remove the seeds and chop the peppers into chunks. Now, it’s time to blend! In a food processor, combine the roasted red peppers, chickpeas, tahini, olive oil, lemon juice, minced garlic, and ground cumin. Blend until the mix is smooth. If it’s too thick, add 1-2 tablespoons of water to get the right consistency. Taste your hummus and adjust the seasoning. Add salt and pepper, then blend again until well mixed. Transfer the hummus to a serving bowl. Drizzle a bit of olive oil on top. Garnish with chopped parsley for a pop of color. For serving, pair it with pita bread or fresh vegetable sticks. These crunchy items are perfect for dipping. If you have leftovers, store the hummus in an airtight container in the fridge. It stays fresh for several days. For the full recipe, check out the details above for all the steps and tips! Choosing the best peppers is key. Look for firm, bright red bell peppers. They should feel heavy and have smooth skin. Avoid any that are soft or have blemishes. You can roast peppers in different ways. The oven method is great, but grilling adds a smoky flavor. If you prefer, you can use a stovetop. Just place the peppers over an open flame, turning them often. Common mistakes to avoid include not preheating your oven, which can lead to uneven roasting. Also, don’t rush the sweating process after roasting. This step helps the skin come off easily. To make your hummus even tastier, try adding spices. Smoked paprika or cayenne can add warmth. You can also use ground coriander for a fresh twist. Fresh herbs, like parsley or cilantro, can boost flavor. Adding them right before serving keeps their taste bright. Balancing acidity is also important. A little lemon juice brightens up the hummus. Start with two tablespoons and adjust to your taste. For the full recipe, make sure to check out the details above. Enjoy crafting your perfect roasted red pepper hummus! {{image_2}} You can easily switch up the flavor of your roasted red pepper hummus. Here are some fun ideas: - Spicy roasted red pepper hummus: Add some chopped jalapeños or a pinch of cayenne pepper. This will give your dip a nice kick. - Adding herbs like basil or dill: Fresh herbs can brighten up the flavors. Toss in some chopped basil or dill to make it more refreshing. - Incorporating nuts or seeds for texture: Blend in some toasted pine nuts or sunflower seeds. They add crunch and extra flavor. Not every ingredient works for everyone. Here are some swaps you can make: - Alternatives for tahini: If you don’t have tahini, try using sunflower seed butter or Greek yogurt. Both add creaminess without losing taste. - Vegan substitutions: If you want a vegan dip, stick to the original recipe. All the ingredients are plant-based. - Adjusting for dietary preferences (gluten-free, etc.): Use gluten-free pita or veggie sticks for dipping. This way, everyone can enjoy it without worry. Explore these variations and substitutions to find what you love best. You can also check the Full Recipe for more guidance. Store your homemade roasted red pepper hummus in an airtight container. It keeps well in the fridge for up to five days. To prevent it from drying out, drizzle a bit of olive oil on top before sealing. If you want to store it longer, freezing works great. To freeze, transfer the hummus to a freezer-safe container. Leave some space at the top for expansion. It can last for about three months in the freezer. When you’re ready to eat it, thaw it overnight in the fridge. When reheating, add a little water or olive oil to revive its creamy texture. Blend it well to mix in the added liquid. When buying roasted red pepper hummus, look for trusted brands like Sabra or Tribe. Check the ingredients for quality. A shorter list means fewer additives. To choose the best option, look for hummus with real roasted peppers listed first on the label. Pay attention to the expiration date. If it’s near, skip it. Most store-bought hummus lasts about a week after opening. Always check for any off smell or changes in texture before eating. How long does homemade hummus last? Homemade hummus can last about 4 to 7 days in the fridge. Always store it in an airtight container. If you notice any change in smell or color, it’s best to toss it. Can I use canned roasted red peppers? Yes, you can use canned roasted red peppers. They save time and still taste great. Just drain and rinse them before adding to your hummus. What’s the best way to serve hummus for gatherings? Serve hummus in a bowl with a drizzle of olive oil on top. Add fresh parsley for color. Pair it with pita bread or vegetable sticks for a fun dip. What is tahini, and can I make it at home? Tahini is a paste made from ground sesame seeds. You can make it at home by blending toasted sesame seeds with a bit of oil. This gives it a smooth texture. How do I make hummus smoother? To make hummus smoother, blend it longer and add a bit of water. Use a food processor for the best results. Scrape down the sides to ensure even mixing. What are the health benefits of chickpeas? Chickpeas are rich in protein and fiber. They help you feel full longer and support digestion. Plus, they are packed with vitamins and minerals, making them a healthy choice. You can easily make roasted red pepper hummus with the right ingredients and steps. We covered the essential ingredients, the preparation and blending process, and tasty serving ideas. I shared tips to perfect your roasting and ways to enhance flavors. Don’t hesitate to try variations or substitutions that suit your taste. Enjoy your homemade hummus fresh, and remember to store leftovers properly. This delicious dip can brighten any meal or gathering. Happy cooking!

Roasted Red Pepper Hummus

Enjoy a delicious twist on a classic dip with this Roasted Red Pepper Hummus recipe! Made with wholesome ingredients like roasted bell peppers, chickpeas, and creamy tahini, this easy-to-make hummus is perfect for sharing at parties or enjoying as a healthy snack. With just a few simple steps, you can whip up this flavorful dip that pairs well with pita bread or fresh veggies.
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Ingredients
  

2 large red bell peppers

1 can (15 oz) chickpeas, drained and rinsed

1/4 cup tahini

3 tablespoons olive oil

2 tablespoons fresh lemon juice

2 cloves garlic, minced

1/2 teaspoon ground cumin

Salt and pepper to taste

1-2 tablespoons water (as needed)

Fresh parsley for garnish

Pita bread or vegetable sticks for serving

Instructions
 

Preheat your oven to 425°F (220°C).

    Place the whole red bell peppers on a baking sheet and roast in the oven for about 25-30 minutes, turning occasionally, until the skin is charred and blistered.

      Remove the peppers from the oven and place them in a bowl. Cover tightly with plastic wrap and let them sweat for about 10 minutes. This will make peeling easier.

        Once cooled, peel the skin off the peppers, remove the seeds, and chop them into chunks.

          In a food processor, combine the roasted red peppers, chickpeas, tahini, olive oil, lemon juice, minced garlic, and ground cumin.

            Blend until smooth, adding water as needed to achieve your desired consistency.

              Season with salt and pepper to taste, and blend again until well mixed.

                Transfer the hummus to a serving bowl and drizzle a little olive oil on top, garnishing with chopped parsley.

                  Serve with pita bread or fresh vegetable sticks for dipping.

                    Prep Time: 15 mins | Total Time: 45 mins | Servings: 4-6