Delicious Roasted Red Pepper Hummus Recipe

If you’re on the lookout for an easy roasted red pepper hummus recipe that packs flavor and nutrition, look no further. This homemade roasted red pepper hummus from scratch is a vibrant, creamy dip that’s perfect for parties, healthy snacking, or a savory addition to your meals. Originating from the Middle East, hummus is not only diverse in flavor but also rich in protein, making it a staple in many vegetarian and vegan diets. This version, enhanced with the smoky sweetness of roasted red peppers, elevates the classic chickpea dip to new heights and will keep your taste buds tantalized.

This vegan roasted red pepper hummus is not only quick to whip up but also requires minimal ingredients, making it a convenient option for any occasion. Get ready to impress your guests or relish in this tasty treat all on your own!

Recipe Overview

Prep Time: 10 minutes
Cook Time: 25 minutes (if roasting peppers)
Total Time: 35 minutes
Serving Size: Approximately 8 servings

Ingredients Section

For the Hummus:

1 can (15 oz) chickpeas, drained and rinsed
1/4 cup fresh lemon juice (about 1 large lemon)
1/4 cup tahini
1 large roasted red pepper, peeled and seeds removed (see roasting instructions below)
2 cloves garlic, minced
2 tablespoons olive oil (plus more for drizzling)
1/2 teaspoon ground cumin
Salt, to taste
2-4 tablespoons water (as needed for consistency)

For Roasting Peppers:

1-2 red bell peppers

Ingredient Swaps:

Use sunflower seed butter instead of tahini for a nut-free version.
Add smoked paprika for a smokier depth of flavor.
Substitute garlic powder for fresh garlic if preferred.

Equipment List

Food processor or blender
Roasting pan or baking sheet
Knife and cutting board
Measuring cups and spoons
Spatula
Serving bowl

Step-by-Step Instructions

Roast the Red Peppers: Preheat your oven to 450°F (230°C). Cut the red bell peppers in half, removing the stems and seeds. Place them cut-side down on a baking sheet lined with parchment paper. Roast for 20-25 minutes, or until the skin is charred and blistered. The intense heat will intensify their sweetness.
Cool and Peel: Once roasted, remove the peppers from the oven and place them in a bowl immediately, covering it tightly with plastic wrap. This steam process helps loosen the skins. Allow them to cool for about 10-15 minutes, then peel off the charred skin.
Add Ingredients: In your food processor, combine the peeled roasted red peppers, drained chickpeas, lemon juice, tahini, garlic, olive oil, and cumin. Season with salt to taste.
Blend to Perfection: Pulse the mixture until smooth and creamy. You may need to scrape down the sides of the bowl a few times. If it’s too thick, add cold water, one tablespoon at a time, until desired consistency is achieved.
Taste and Adjust: Taste your hummus and adjust seasoning as needed—additional lemon juice, salt, or cumin can enhance the flavor profile.
Serve and Relish: Transfer the roasted red pepper hummus to a serving bowl. Create a small well in the center and drizzle olive oil over the top for a finishing touch. You can also sprinkle some paprika or sesame seeds for extra allure.

Special Notes

Storing: Store any leftover hummus in an airtight container in the refrigerator for up to 5 days. To maintain freshness, drizzle a little olive oil on top before sealing.
Reheating: Hummus can be served cold, but if you prefer it warm, gently stir in a bit of warm water before serving or microwave for a few seconds.
Make Ahead: This recipe can be made a day in advance to allow flavors to meld beautifully. Just be sure to store it properly.

Variations and Customizations

Spicy Version: Add a pinch of cayenne pepper for some heat or a dash of sriracha blended in.
Additional Ingredients: Consider adding ingredients like fresh herbs (parsley or cilantro) or nuts (pine nuts or walnuts) for extra richness.
Dietary Variations: This hummus recipe is naturally gluten-free and vegan. You can use it as a low-carb dip by serving with sliced vegetables instead of bread or crackers.

Nutritional Information (Optional)

Per serving (about 2 tablespoons):

Calories: 70
Protein: 2.5g
Fat: 4.5g
Carbohydrates: 6g
Fiber: 1g

Engaging Visual Details

Your roasted red pepper hummus should have a vibrant orange hue, speckled with bits of red pepper. The texture should be velvety smooth, with a glossy finish when drizzled with olive oil. As you take a bite, expect the warm, nutty flavor of tahini combined with the sweet, smoky notes from the peppers and garlic, creating a sensory delight that complements crisp vegetables or warm pita bread perfectly.

Images would be particularly useful at various stages: the roasted peppers fresh from the oven, blending the ingredients in the food processor, and the final presentation with garnishes.

Conclusion

This easy roasted red pepper hummus recipe is sure to become a staple in your kitchen. With its nutty flavor, creamy texture, and vibrant color, it’s not just a dip—it’s an experience. Don’t hesitate to experiment with this adaptable recipe, and make it your own! Leave a comment below if you tried this recipe! Or better yet, share your version on Instagram and tag us with MyDeliciousDish. Enjoy this delightful treat as an appetizer, snack, or as a part of your favorite meals!