Roasted Red Pepper Hummus

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We just can’t get enough of this roasted red pepper hummus! It’s super creamy, smokey, and has just the right amount of spiciness. Serve it with crackers, roasted bread, or veggie sticks for a delicious snack or appetizer!

a hand dipping a piece of bread into a bowl of roasted red pepper hummus

Why This Recipe Works

I’m a big fan of hummus and I make it almost every week. It’s just so good with crackers or veggies and it’s super healthy at the same time. I even love using humus for hummus pasta or hummus pizza. 

I mostly make plain hummus or I add sun-dried tomatoes and olives. But when I feel like having a more flavor-packed version, this roasted red pepper hummus is my first choice! 

The roasted red peppers give it a sweet and smokey flavor that is intensified even more by adding smoked paprika powder and cumin.

I usually use jared roasted red peppers to save time, but of course you could also use homemade roasted red peppers for this recipe. 

All in all, you need only 5 minutes from start to finish for this recipe. So it’s perfect for an afternoon snack or a healthy appetizer. I also love making it for parties or picnics. It’s always gone super fast!

What Goes Into This Recipe:

the ingredients that go into this recipe on a marble countertop

  • Chickpeas – you need cooked chickpeas for this recipe. I usually use canned chickpeas, but you could also cook dried chickpeas in your Instant Pot. 
  • Tahini – a paste made from ground sesame seeds. It has a strong nutty, earthy, and slightly bitter flavor. 
  • Garlic – I used two cloves of of garlic. Use less garlic if you don’t want your hummus to be garlicky. 
  • Lemon Juice – use fresh lemon juice. I used the juice of one large lemon. 
  • Olive Oil – I prefer extra-virgin olive oil. It has the best taste. 
  • Spices – I used smoked paprika powder, regular paprika powder, cumin, and salt. 

How to Make This Recipe 

the ingredients for this recipe in a blender on a marble countertop

1. Step: Place all ingredients in a high speed blender.

roasted red pepper hummus in a blender on a marble countertop

2. Step: Process until smooth. 

Recipe Notes

  • I like hummus best when it’s chilled in the fridge for at least 1-2 hours after making it. This way the texture will be perfect and it will have a deeper flavor.
  • If you’re not a big fan of garlic, leave out the garlic or use a smaller clove of garlic. Especially when the hummus sits in the fridge for a while, it will have a pretty intense garlic flavor. 
  • I usually serve my hummus topped with pine nuts and freshly chopped parsley. Besides, I like to sprinkle it with red pepper flakes for extra spiciness. 

Frequently Asked Questions:

How Long Does The Hummus Last?

Stored in an airtight container in the fridge, it will last 3-4 days. 

Where Do I Find Smoked Paprika Powder? 

Check the spice aisle. Don’t confuse it with regular or sweet paprika powder. It is made from peppers that are smoked over oak fires and it has a very rich and smoky taste. 

Where Do I Find Jarred Roasted Red Peppers in the Grocery Store?

Many stores carry jarred roasted red peppers and I think it will be pretty easy for you to find them.

Look in the condiment aisle near the pickles and artichoke hearts. If you can’t find them there, you could also check the aisle with the canned vegetables. 

a bowl of roasted red pepper hummus with roasted bread and fresh parsley on the side

Related Recipes 

  • Easy Pumpkin Hummus 
  • Jackfruit Buffalo Dip
  • Vegan Spinach Artichoke Dip
  • Baba Ganoush
  • Sweet Potato Fries Dipping Sauce 

I Love To Hear From You! 

I hope you like this roasted red pepper hummus as much as we do around here.

If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on FacebookInstagram, or Pinterest

Sina

a hand dipping a piece of bread into a bowl of roasted red pepper hummus

Print

Roasted Red Pepper Hummus

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We just can't get enough of this roasted red pepper hummus! It's super creamy, smokey, and has just the right amount of spiciness. Serve it with crackers, roasted bread, or veggie sticks for a delicious snack or appetizer!
Course Appetizer, Dip, Snack
Cuisine American, Arabian
Diet Vegan, Vegetarian
Prep Time 5 minutes
Servings 8 servings
Calories 144kcal
Author Sina

Ingredients

  • 1 can chickpeas
  • 2 cloves of garlic
  • 1/4 cup lemon juice
  • 1/4 cup tahini
  • 3 tablespoons olive oil
  • 1/2 teaspoon cumin
  • 1 teaspoon regular paprika powder
  • 1/2 teaspoon smoked paprika powder
  • 1/2 cup jarred roasted red bell peppers

Instructions

  • Place all ingredients in a high speed blender.
  • Process until smooth. 

Notes

  • I like the hummus best when it’s chilled in the fridge for at least 1-2 hours after making it. This way the texture will be perfect and it will have a deeper flavor.
  • If you’re not a big garlic fan, leave out the garlic or use a smaller clove of garlic. Especially when the hummus sits in the fridge for a while, it will have a pretty intense garlic flavor. 
  • I usually serve my hummus topped with pine nuts and freshly chopped parsley. Besides, I like to sprinkle it with red pepper flakes for extra spiciness. 

Nutrition

Calories: 144kcal | Carbohydrates: 10g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 161mg | Potassium: 129mg | Fiber: 3g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1mg

The post Roasted Red Pepper Hummus appeared first on Vegan Heaven.





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