Description
Indulge in this creamy roasted red pepper hummus, a vibrant dip that’s perfect for gatherings or as a healthy snack.
Ingredients
Scale
- 1 cup roasted red peppers (jarred or freshly roasted)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup tahini
- 2 cloves garlic, minced
- 2 tbsp lemon juice (freshly squeezed)
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- If using fresh peppers, preheat oven to 450°F (230°C). Halve the peppers, remove seeds, and place them cut-side down on a lined baking sheet. Roast for 20-25 minutes until skins blister. Allow to cool.
- In a food processor, combine the roasted red peppers, chickpeas, tahini, minced garlic, lemon juice, olive oil, salt, and pepper.
- Blend until smooth and creamy. If too thick, add water or more olive oil as needed to achieve desired consistency.
- Transfer to a serving bowl and drizzle with olive oil. Optional: sprinkle with paprika or parsley before serving.
Notes
- For extra creaminess, consider removing the skins from chickpeas before blending.
- Customize flavors by adding spices like cumin or smoked paprika.
- Store in an airtight container for up to one week; no reheating required—just stir before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 100
- Sugar: 1g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg