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Roasted Red Pepper Hummus Recipe

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3.8 from 15 reviews

This Roasted Red Pepper Hummus recipe combines the smoky sweetness of oven-roasted red bell peppers and jalapeno with creamy chickpeas, tahini, and warm spices to create a flavorful and vibrant dip. Perfect as a healthy appetizer or snack, it’s easy to prepare and serves 8, delivering a delicious Mediterranean-inspired treat that pairs wonderfully with warm pita bread and fresh vegetables.

Ingredients

Vegetables

  • 2 red bell peppers, seeded and cut into 1-inch strips
  • 1 jalapeno pepper, seeded and sliced in half lengthwise (optional)
  • 2 to 4 garlic cloves, chopped

Main Ingredients

  • 2 cups cooked chickpeas, drained and rinsed (canned chickpeas are fine)
  • 5 tbsp tahini paste

Seasonings and Spices

  • 1 to 2 tsp sumac
  • 1/2 tsp to 1 tsp smoked paprika, adjusted to taste
  • 1 lemon, juice of
  • Salt, to taste

Oils

  • Extra virgin olive oil, for roasting and drizzling

Instructions

  1. Preheat Oven: Preheat your oven to 450°F (232°C). This step is essential if you are roasting fresh peppers, but you can skip it if you are using jarred roasted red peppers and jalapeno.
  2. Roast Peppers: Place the red bell pepper strips and jalapeno halves in a small baking dish or cast-iron skillet. Drizzle generously with extra virgin olive oil to coat them well. Bake in the preheated oven for 15 to 20 minutes or until the peppers are tender and well-charred, turning them over halfway through the cooking time. Once roasted, remove from the oven, let them cool, and drain any excess oil.
  3. Blend Ingredients: In a food processor fitted with an S-blade, add the roasted bell pepper strips (from one bell pepper) and the jalapeno along with the cooked chickpeas, chopped garlic, tahini paste, sumac, smoked paprika, and lemon juice. Drizzle a bit of extra virgin olive oil over the top to help achieve a smooth texture. Process the ingredients until you reach a creamy hummus consistency. Taste and adjust salt, spices, or lemon juice as needed, then pulse again to combine all flavors evenly.
  4. Serve: Spoon the hummus into a serving dish and create swoops and swirls for an attractive presentation. Mince the remaining roasted pepper strips and sprinkle them on top as a garnish. Drizzle additional extra virgin olive oil and sprinkle a pinch of smoked paprika or sumac for a colorful finish. Serve with warm pita bread and fresh sliced vegetables for dipping.

Notes

  • Using jarred roasted red peppers and jalapeno can save time, just reduce oven use accordingly.
  • Adjust the amount of garlic and smoked paprika to suit your spice preference.
  • Add more olive oil if a smoother consistency is desired.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • This hummus can be made spicier by retaining jalapeno seeds or adding a pinch of cayenne pepper.

Find it online: https://marthatasty.com/roasted-red-pepper-hummus-recipe/