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- 1 cup canned chickpeas, drained and rinsed - 1 large roasted red bell pepper (store-bought or homemade) - 3 tablespoons tahini - 2 tablespoons lemon juice - 2 tablespoons olive oil - 1 garlic clove, minced - 1/2 teaspoon cumin - Salt and pepper to taste - Water as needed for consistency - Fresh parsley - Olive oil drizzle - Pita bread - Fresh vegetables To make a wonderful roasted red pepper hummus, gather these simple ingredients. Canned chickpeas form the base and give a creamy texture. The roasted red bell pepper adds a sweet, smoky flavor. Tahini brings depth, while lemon juice brightens the dish. Olive oil gives the hummus richness, and garlic adds a kick. Cumin provides warmth, while salt and pepper enhance all the flavors. You can adjust the thickness with water, adding it until you reach your desired consistency. For a finishing touch, consider adding fresh parsley or a drizzle of olive oil on top. Serve this dip with warm pita bread or fresh veggies like carrots, cucumbers, or bell pepper strips for a fun and healthy snack. Enjoy the burst of flavors and the joy of sharing this dip with friends and family! {{ingredient_image_1}} You can roast your own red pepper or use one from the store. To roast, set your oven to 450°F (230°C). Place the whole red bell pepper on a baking sheet. Roast for 25-30 minutes. Turn it every so often until the skin is charred and blistered. After roasting, wrap the pepper in aluminum foil for 10 minutes. This will help loosen the skin. Once cooled, peel off the skin carefully. Cut off the stem and remove the seeds. Then, chop the red pepper into smaller pieces. If you use store-bought, simply drain and chop it. Now, grab your food processor. Add the chickpeas, chopped roasted red pepper, tahini, lemon juice, olive oil, minced garlic, and cumin. This mix will create a tasty base. Blend everything until it is smooth. You may need to scrape the sides to ensure everything mixes well. If the hummus is too thick, add water. Do this one tablespoon at a time. Blend until you reach your desired texture. Aim for creamy, not runny. Taste your hummus and adjust the seasoning. Add salt and pepper as you like, then blend again to mix. This step is key for flavor. Transfer the hummus to a serving bowl. Drizzle a bit of olive oil on top for a nice finish. For a pop of color, garnish with chopped fresh parsley. This makes your hummus look appealing and adds a fresh flavor. Serve your roasted red pepper hummus with pita bread or fresh veggies. Enjoy this simple and flavorful dip! To get the right texture for your hummus, add water gradually. Start with a tablespoon and blend. If it’s still thick, add more water slowly. This way, you control how creamy your hummus becomes. If you like it thicker, use less water. For a smoother dip, keep adding until it meets your taste. You can boost the taste of your hummus in fun ways. Try adding spices like smoked paprika or cayenne for heat. These add depth and excitement. You can also mix in lemon zest or fresh herbs like basil or cilantro. These flavors brighten up the dip and make it special. To keep your hummus fresh, store it in an airtight container. This helps lock in flavors. Place a thin layer of olive oil on top before sealing. It creates a barrier to keep air out. You can keep it in the fridge for about a week. For long-term storage, freeze it in small portions. Just thaw in the fridge when you’re ready to enjoy it again. Pro Tips Choose Quality Peppers: Opt for ripe, firm red bell peppers for the best flavor and sweetness in your hummus. Adjusting Consistency: If your hummus is too thick, gradually add cold water to achieve your desired creaminess without compromising flavor. Flavor Boost: For an extra depth of flavor, consider adding a pinch of smoked paprika or a dash of cayenne pepper to the mix. Serving Suggestions: Pair your hummus with a variety of dippers like cucumber sticks, carrot slices, or even whole grain crackers for a delightful snack. {{image_2}} You can spice up your roasted red pepper hummus in fun ways. To make a spicy version, add chopped jalapeños or a pinch of cayenne pepper. This extra heat pairs well with the sweet roasted peppers. If you love cheese, mix in some crumbled feta. This adds creaminess and a salty kick. Do you want to try different beans? White beans or black beans can work just as well as chickpeas. They can change the flavor and texture. If you don't have tahini, use sunflower seed butter or Greek yogurt. These substitutes keep your hummus creamy and tasty. This hummus is already vegan and gluten-free. You can enjoy it with no worries about dietary restrictions. If you're serving guests, remember to check for allergies. Keeping it simple makes it easy for everyone to enjoy! To keep your roasted red pepper hummus fresh, store it in an airtight container. Place it in the fridge right after making it. Use it within a week for the best taste. If you want to keep it longer, you can freeze it. To freeze, scoop the hummus into a freezer-safe container. Leave some space at the top, as it will expand while freezing. You can freeze it for up to three months. Roasted red pepper hummus lasts about five to seven days in the fridge. If you freeze it, the taste and texture will stay good for three months. Always check for any off smells or signs of spoilage before eating. If you freeze your hummus, thaw it in the fridge overnight. This keeps it safe and tasty. Once thawed, stir it well to bring back the texture. If it’s too thick, add a little water and blend again. Avoid using the microwave, as it can change the flavor and texture. Enjoy your hummus with fresh pita or veggies! To make roasted red pepper hummus, follow these simple steps: 1. Roast a red bell pepper in the oven at 450°F for 25-30 minutes. 2. Once the skin is charred, cover it for 10 minutes to loosen the skin. 3. Peel off the skin and chop the pepper. 4. In a food processor, add 1 cup of canned chickpeas, the roasted red pepper, 3 tablespoons of tahini, 2 tablespoons of lemon juice, 2 tablespoons of olive oil, 1 minced garlic clove, and 1/2 teaspoon of cumin. 5. Blend until smooth. If it’s too thick, add water a little at a time. 6. Season with salt and pepper, blend again, and serve with pita or veggies. This method keeps it easy for beginners. You can also adjust the taste as you blend. Yes, you can use jarred roasted red peppers. They save time and effort. They are often packed in oil, which can add extra flavor. Just drain them before using. However, check the label for added ingredients. Some contain preservatives or added sugars. Using jarred peppers can make this dish even quicker. If you’re in a hurry, they are a great option. Roasted red pepper hummus is quite healthy. Here are some benefits: - Chickpeas: They are rich in protein and fiber, which help with digestion. - Tahini: This adds healthy fats and calcium. - Olive oil: It contains heart-healthy monounsaturated fats. - Red peppers: They are high in vitamins A and C, good for your immune system. This dip is not only tasty but also packed with nutrients. It makes a great snack or appetizer choice. This blog post showed you how to make roasted red pepper hummus from scratch. You learned about the key ingredients, how to prepare them, and tips for the perfect blend. Serving suggestions and variations let you customize your hummus to your taste, while storage tips help keep it fresh. Whether you enjoy it with pita or veggies, this hummus is a great dish. I hope you feel confident to try making it yourself and enjoy every bite. Healthy, tasty, and easy to make—hummus is a winner!

Roasted Red Pepper Hummus

A creamy and flavorful hummus made with roasted red peppers and chickpeas.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Mediterranean
Servings 4
Calories 150 kcal

Ingredients
  

  • 1 cup canned chickpeas, drained and rinsed
  • 1 large roasted red bell pepper
  • 3 tablespoons tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon cumin
  • to taste salt and pepper
  • as needed water for consistency
  • for garnish fresh parsley
  • for serving pita bread or veggies

Instructions
 

  • If you are roasting your own red pepper, preheat your oven to 450°F (230°C). Place the whole red bell pepper on a baking sheet and roast for about 25-30 minutes until the skin is charred and blistered, rotating occasionally. Once roasted, cover the pepper with aluminum foil for 10 minutes. This will help loosen the skin. Peel off the skin, remove the stem and seeds, and chop the pepper.
  • In a food processor, combine the chickpeas, roasted red pepper, tahini, lemon juice, olive oil, minced garlic, and cumin.
  • Blend until smooth, scraping down the sides as needed. If the mixture is too thick, add a tablespoon of water at a time until the desired consistency is reached.
  • Taste and season with salt and pepper as needed. Blend again to mix in the seasoning fully.
  • Transfer the hummus to a serving bowl, and drizzle with a little extra olive oil. Garnish with chopped fresh parsley.
  • Serve the roasted red pepper hummus with pita bread, fresh veggies, or your choice of dippers.

Notes

Serve with pita bread or fresh veggies for dipping.
Keyword dip, hummus, roasted red pepper