Description
This Easy Roasted Red Pepper Hummus recipe combines creamy chickpeas with smoky, sweet roasted red peppers to create a vibrant, flavorful dip. Perfect for snacking, dipping, or party appetizers, it uses simple pantry ingredients for a quick, healthy, and versatile treat that’s vegan, gluten-free, and packed with plant-based protein.
Ingredients
Scale
Main Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup roasted red peppers, roughly chopped (fresh or jarred)
- 1/4 cup tahini
- 2 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil, plus more for serving
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
Instructions
- Prepare Your Ingredients: Drain and rinse one can of chickpeas thoroughly to remove excess sodium and bitterness. If using jarred roasted red peppers, roughly chop them. Gather all other ingredients so they are ready for blending.
- Blend the Base: In a food processor, combine the chickpeas, roasted red peppers, tahini, garlic, lemon juice, and ground cumin. Blend until smooth and creamy, stopping occasionally to scrape down the sides for an even consistency.
- Adjust Texture and Seasoning: While blending, slowly add olive oil to loosen the mixture. If the hummus is too thick, add water or reserved chickpea liquid a little at a time until desired creaminess is reached. Season with salt and pepper to taste.
- Final Blend: Pulse the hummus one last time to ensure everything is well incorporated and fluffy. Taste and adjust lemon juice or seasoning if more tang or depth is preferred.
Notes
- Use high-quality roasted red peppers (freshly roasted or premium jarred) for best flavor.
- Rinse chickpeas well to achieve a cleaner, less bitter taste.
- Add water gradually to control hummus consistency and avoid making it too thin.
- Always use fresh lemon juice rather than bottled for a brighter, fresher flavor.
- Chill the hummus in the refrigerator for at least an hour before serving to let flavors meld.
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 70
- Sugar: 1g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: roasted red pepper hummus, easy hummus recipe, vegan dip, gluten-free appetizer, healthy snack, party appetizer
