Roasted Red Pepper Hummus
This Roasted Red Pepper Hummus comes together in just 5 minutes! Creamy and smokey, it’s the perfect dip or spread for any occasion!See the notes down below for 13 ways to eat hummus!
Ingredients
- 4 red bell peppers (or 1 16-oz or 225 g jar of jarred roasted red peppers, drain very well if using jarred)
- 2 15-oz cans (850 g) chickpeas (or 3 cups - 500 g cooked chickpeas if you want to cook your own from raw chickpeas)
- 1/2 cup (120 ml) tahini
- 1/4 cup (60 ml) chickpea water (aquafaba) (reserved from the cans or reserved from the cooking water if using homemade)
- 1/4 cup (55 ml) extra-virgin olive oil
- 2 lemons (juiced)
- 2 cloves garlic
- 1 teaspoon cumin
- 1/4 teaspoon smoked or regular paprika
- Salt (to taste)
Instructions
- Roast the red peppers. Skip this step if using jarred roasted red peppers. Turn the oven broiler on. Start off by removing the stem and seeds of the peppers, then cut each pepper in half lengthwise. Arrange the peppers skin-side up on a non-stick baking sheet. Place the baking sheet on the top rack, close to the broiler, and broil until charred (5-10 minutes).
- Peel the peppers. Skip this if using jarred. Place the hot peppers in a bowl and tightly cover it with plastic wrap (or use a ziplock bag). Allow to rest for 10-15 minutes so the steam will make it easier for the skin to come off. Once cool enough to handle, gently peel away the skin and discard and chop the peppers.
- Make the hummus. In a food processor or blender, add the chopped roasted red peppers, chickpeas, tahini, chickpea water, olive oil, lemon juice, garlic, cumin, paprika, and salt. Blend at medium-low speed until creamy and smooth (about 6-7 minutes). Scrape the sides of the bowl, set the speed on high and blend again until smooth (time depends on your food processor/blender). Taste and adjust seasonings, if desired.
- Serve. Top with whole chickpeas and diced roasted red peppers (optional), a drizzle of olive oil, and/or a dust of paprika. Enjoy! Hummus tastes even better if you let it rest for 2-3 hours or overnight as the flavors deepen but you can also enjoy it right away!
Notes
13 Ways To Eat Hummus: Pita bread, naan, focaccia or any bread of choice, crackers or crostini, tortilla chips or regular chips, raw veggies. savory potato churros, falafel, toss with pasta (and some pasta water if needed for extra creaminess), grilled fish, as a filling for deviled eggs, with lebanese potatoes or regular potatoes, in a wrap, sandwich, roll-up, or on a toast, as a pizza sauce, as a salad dressing (thin it out with some aquafaba or water if desired).
Make-Ahead Instructions: Hummus tastes even better if you let it sit for 2-3 hours or even overnight (the flavors deepen) so you can make it up to 1 day ahead of time, if desired.
Storing Instructions: store in an air-tight container in the refrigerator for up to 3-4 days. Some people store it for up to a week but I’ve found the flavor and texture is best if only refrigerated for up to 3-4 days.
📷 DID YOU MAKE THIS RECIPE?! Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy
📷 DID YOU MAKE THIS RECIPE?! Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy
Nutrition
Calories: 186kcalCarbohydrates: 21gProtein: 7gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 9mgPotassium: 293mgFiber: 6gSugar: 4gVitamin A: 1036IUVitamin C: 49mgCalcium: 47mgIron: 2mg
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