This easy Roasted Red Pepper Hummus is perfectly creamy and smooth. It is loaded with a few simple natural ingredients and a great appetizer for any occasion.
Want to make other hummus recipes? Try this Avocado Hummus, Buffalo Hummus, or this Pumpkin Hummus or Gingerbread Hummus for the Holiday’s.
I know this will get added to my Holiday appetizers this weekend and probably again on New Year’s Eve. I have a tendency to do that once I find a new food love. Let’s just make it as much as possible. Do you ever do that?
I used my own home cooked dried chickpeas, but you can use one 15 oz can instead too.
INGREDIENTS, makes approximately 1 ½ cups
1 ½ cups (250 grams) cooked chickpeas or 1 (15-ounce) can chickpeas, drained and rinsed
¾ cup jarred roasted red peppers, chopped
¼ cup (60 ml) fresh lemon juice, about 1 large lemon
¼ cup (60 ml) tahini
2 tablespoons extra virgin olive oil
1 small garlic clove, minced
½ teaspoon ground cumin
How to Make Roasted Red Pepper Hummus
Add the tahini and lemon juice to the bowl of a food processor and process for 1 minute.
Scrape the sides and bottom of the bowl and process for an additional 30 seconds for an extra creamy and smooth hummus.
Add the olive oil, garlic, cumin and pulse for 30 seconds. Scrape the sides and bottom of the bowl and process another 30 seconds.
Add half of the drained and rinsed chickpeas and pulse for 1 minute.
Scrape sides and bottom of the bowl again and then add the rest of the chickpeas.
Pulse for another 1 or 2 minutes or until thick and smooth.
Add the roasted peppers and pulse for 1 to 2 minutes or until smooth.
If the hummus is too thick,, slowly add 1 tablespoon of water at a time until desired consistency.
Finely chop the reserved peppers.
Spoon hummus into a bowl.
Carve out a small hole in the center and add the chopped peppers.
Store in an airtight container and refrigerate up to one week.
ENJOY!
You may like these other popular dip recipes as well:
Roasted Red Pepper Hummus
Ingredients
- ¼ cup fresh lemon juice, about 1 large lemon
- ¼ cup tahini
- 2 tablespoons extra virgin olive oil
- 1 small garlic clove minced
- ½ teaspoon ground cumin
- 1 ½ cups 250 grams cooked chickpeas or 1 (15-ounce) can chickpeas, drained and rinsed
- ¾ cup jarred roasted red peppers chopped
Instructions
- Add the tahini and lemon juice to the bowl of a food processor and process for 1 minute.
- Scrape the sides and bottom of the bowl and process for an additional 30 seconds for extra creamy and smooth hummus.
- Add the olive oil, garlic, cumin and pulse for 30 seconds. Scrape the sides and bottom of the bowl and process another 30 seconds.
- Add half of the drained and rinsed chickpeas and pulse for 1 minute.
- Scrape sides and bottom of the bowl again and then add the rest of the chickpeas.
- Pulse for another 1 or 2 minutes or until thick and smooth.
- Add the roasted peppers and pulse for 1 to 2 minutes or until smooth.
- If the hummus is too thick,, slowly add 1 tablespoons of water at a time until desired consistency.
- Finely chop the reserved peppers.
- Spoon hummus into a bowl.
- Carve out a small whole in the center and add the chopped peppers.
- Store in an airtight container and refrigerate up to one week.
- ENJOY!
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Miz Helen
Your Roasted Red Pepper Hummus looks delicious! Thanks so much for sharing your awesome post with us at Full Plate Thursday. Wishing you a fantastic 2017!
Miz Helen
Sarah Eckert
Red Pepper Hummus is our absolute favorite. My kids literally eat it on everything and buying it at the store when not on sale can get quite expensive. I appreciate your instructions for this recipe and will be printing the card so we can make this ourselves at home!
Genie
Love hummus!! Looks good!
eaasypeasylifematters
This sounds so mouth watering, bet it would be so good on a wrap or sandwich! 🙂