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- 1 cup canned chickpeas, drained and rinsed - 2 large roasted red bell peppers, peeled and roughly chopped - 2 tablespoons tahini - 2 tablespoons fresh lemon juice - 2 cloves garlic, minced - 1/4 teaspoon cumin - 1/4 teaspoon smoked paprika - 2 tablespoons extra-virgin olive oil - Salt to taste - Fresh parsley, for garnish - Pita chips and vegetable sticks for serving You can add a few extra ingredients to boost flavor. Consider mixing in: - A pinch of cayenne for heat - A dash of lemon zest for brightness - A tablespoon of yogurt for creaminess Each serving packs a punch! Here’s what you get: - Calories: 150 - Protein: 5g - Carbohydrates: 18g - Fat: 7g - Fiber: 4g - Sugar: 1g This dip is not just tasty; it’s also a healthy choice. You get protein and fiber, making it great for snacks or meals. {{ingredient_image_1}} To start, you need to roast the red bell peppers. If you have fresh peppers, put them on a baking sheet. Place the sheet under a broiler for about 15 minutes. Turn the peppers every few minutes. You want the skin to blister and char. Once done, take them out and place them in a bowl. Cover the bowl with plastic wrap. Let the peppers steam for about 10 minutes. This makes peeling easier. When they cool down, peel off the skin and remove the seeds. Now, you have perfect roasted red peppers ready for your hummus. Next, it’s time to blend the hummus. In a food processor, add the drained chickpeas, chopped roasted red peppers, tahini, lemon juice, minced garlic, cumin, and smoked paprika. Blend the mixture until it is smooth. Be patient; it can take a minute or two. While blending, slowly drizzle in the extra-virgin olive oil. This will help make the hummus creamy and rich in flavor. After blending, check the consistency of your hummus. If it feels too thick, add a bit of water. Start with one tablespoon at a time. Blend again after adding water. Keep adding until you reach your desired creaminess. Taste your hummus and adjust the flavor. Add salt or more lemon juice if needed. Once it’s just right, transfer the hummus to a bowl. Top it with fresh parsley and a sprinkle of smoked paprika. Drizzle a little olive oil on top for that extra touch. Now, your roasted red pepper hummus is ready to serve! To make the best hummus, start with smooth chickpeas. Canned chickpeas work well, but dry ones are good too. Soak and cook them for a creamier dip. Add tahini, lemon juice, and garlic in the right amounts. Blend them first for a silky base. Then, add roasted red peppers and spices. Drizzle in olive oil while blending. This keeps the mixture smooth. If it's too thick, add water a little at a time. Roasting peppers is simple and fun. Place your bell peppers on a baking sheet. Use a broiler for quick roasting. Keep an eye on them for about 15 minutes. Turn them when the skin blisters and chars. Once done, place them in a bowl and cover. This helps steam the skin off easily. After ten minutes, peel the skin and remove the seeds. This method gives you sweet, smoky flavors. You can boost flavor with spices like cumin and smoked paprika. Fresh herbs like parsley add a nice touch. Serve your hummus with pita chips or fresh veggies. Carrots, cucumbers, and bell pepper sticks pair well. For a twist, add a sprinkle of feta cheese or olives on top. You can also drizzle more olive oil for extra richness. Enjoy experimenting with flavors to make it your own! Pro Tips Roasting Peppers: For an extra depth of flavor, roast your red bell peppers until they are charred. This enhances the smokiness of the hummus. Adjusting Texture: If your hummus is too thick, add water or olive oil gradually until you reach your desired creamy consistency. Fresh Ingredients: Always use fresh lemon juice and quality tahini for the best flavor. The freshness makes a significant difference in taste. Garnishing: Don't skip the garnish! A drizzle of olive oil and a sprinkle of smoked paprika or fresh herbs adds a beautiful finish to your hummus. {{image_2}} To spice things up, add some heat. Mix in 1 to 2 teaspoons of chili powder or cayenne pepper. This will give your hummus a nice kick. You can also add diced jalapeños for extra flavor. Adjust the spice level to fit your taste. I love this variation for game day snacks! Adding herbs can change the flavor greatly. Try mixing in fresh basil, cilantro, or dill. Start with a tablespoon of chopped herbs. Taste and add more if needed. Each herb brings its own charm. I often use parsley for a fresh touch. It pairs well with the red peppers. You can get creative with mix-ins! Add a tablespoon of sun-dried tomatoes for a rich taste. Or, blend in some feta cheese for a creamy twist. Another fun option is roasted garlic. It adds a sweet and nutty flavor. Experiment with different ingredients to find your favorite combo! To keep your hummus fresh, place it in an airtight container. Make sure the container is clean and dry. I like to cover the hummus with a thin layer of olive oil. This helps seal in the flavor and keeps it moist. Store it in the fridge. Leftover hummus can last up to one week. If you want to save hummus for later, freezing works well. Use a freezer-safe container or a zip-top bag. Leave some space at the top, as hummus expands when frozen. Label the container with the date. Your hummus will stay good in the freezer for about three months. When you're ready to enjoy frozen hummus, thaw it overnight in the fridge. Once thawed, stir the hummus well. It may look a bit dry. If it does, add a splash of water or olive oil. Blend it again until smooth. You can also add a bit of lemon juice to refresh the flavor. You can serve roasted red pepper hummus with many tasty options. Pita chips are a classic choice. Fresh veggie sticks like carrots, cucumbers, and bell peppers also work well. You can even use whole grain crackers or toasted bread. For a fun twist, try it with flatbreads or wraps. This dip pairs nicely with olives and cheese, too. Yes, you can use dried chickpeas. Start by soaking them overnight. After soaking, cook them until tender. This process usually takes about 1 to 2 hours. Make sure to drain and rinse them well before blending. Using dried chickpeas gives a fresh taste. It also allows you to control the texture better. Homemade hummus can last about 4 to 7 days in the fridge. Store it in an airtight container to keep it fresh. If you see any signs of spoilage, like a funny smell or mold, throw it away. Always check your hummus before enjoying it again. Yes, you can make roasted red pepper hummus ahead of time. It tastes even better after a day in the fridge. The flavors blend and deepen overnight. Just give it a quick stir before serving. You can prepare it a few days in advance for parties or snacks. Roasted red pepper hummus is a healthy choice. It is rich in protein and fiber from chickpeas. The olive oil adds healthy fats, while the peppers provide vitamins. This dip is low in calories and free of preservatives. It’s a great snack or appetizer for any meal. In this post, we covered how to make tasty roasted red pepper hummus. You learned about the key ingredients, step-by-step preparation, tips for perfect texture, and fun variations. We also discussed storage methods and answered common questions. Roasted red pepper hummus is a healthy treat that is easy to make. Experiment with flavors to find your favorite blend. Enjoy your hummus with friends and family, and savor the deliciousness!

Roasted Red Pepper Hummus Delight

A creamy and flavorful hummus made with roasted red peppers and chickpeas, perfect for dipping.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Mediterranean
Servings 6
Calories 150 kcal

Ingredients
  

  • 1 cup canned chickpeas, drained and rinsed
  • 2 large roasted red bell peppers, peeled and roughly chopped
  • 2 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 1/4 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons extra-virgin olive oil
  • to taste salt
  • for garnish fresh parsley
  • for serving pita chips and vegetable sticks

Instructions
 

  • Begin by roasting the bell peppers if not using pre-roasted ones. Place them on a baking sheet under a broiler until the skin is blistered and charred, about 15 minutes, turning occasionally. Transfer to a bowl, cover with plastic wrap, and let steam for about 10 minutes. Once cooled, peel off the skin and remove the seeds.
  • In a food processor, combine the chickpeas, roasted red bell peppers, tahini, lemon juice, minced garlic, cumin, and smoked paprika. Blend until smooth.
  • While blending, drizzle in the olive oil and continue processing until the hummus is creamy and well combined. If the mixture is too thick, add water, one tablespoon at a time, until desired consistency is achieved.
  • Taste the hummus and adjust seasoning by adding salt and more lemon juice if necessary.
  • Transfer the hummus to a serving bowl and garnish with chopped fresh parsley and a sprinkle of smoked paprika. Drizzle a bit of olive oil on top for extra flavor.
  • Serve with pita chips and an assortment of fresh vegetable sticks for dipping.

Notes

Adjust the seasoning to taste and serve with pita chips or vegetable sticks.
Keyword appetizer, dip, hummus, vegan