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Roasted Red Pepper Hummus

There is nothing better than a fresh homemade Hummus, and this Roasted Red Pepper Hummus Recipe definitely delivers in flavor!

Looking for more hummus recipes? Try my Classic Homemade Hummus!

A bowl of hummus with red peppers

I think Hummus is probably one of my favorite appetizers. There is just something about a good hummus, you know the kind you get a Mediterranean or Greek restaurant.  It is creamy, nutty, light, and airy.

I have always wanted to make my own hummus because I have heard that you can definitely tell the difference. Well, yesterday I finally did it!  We had people over last night and I was in charge of providing one appetizer. I tried to replicate one of my favorite hummus flavors, roasted red pepper.  Let me tell you from experience, you can totally taste the difference between store bought and homemade and its really not that hard to make. Its totally worth the extra effort for me. This Roasted Red Pepper Hummus is definitely going to be a frequent visitor in our house!

How to Make Red Pepper Hummus

To get started, roast 2 red bell peppers over stove burner for 10 minutes. Rotating until all sides are charred.

A red pepper being roasted over fire

Place in peppers in bowl and cover with plastic wrap to seal in the heat and steam. {this will help make the skin easy to remove} Let side for 5-10 minutes. Once, peppers are cool enough to handle peel off the charred skin, remove seeds, and julienne peppers.

Slices of roasted red pepper

Drain and rinse one 15oz. can of chickpeas {also known as garbanzo beans}.

Chickpeas being drained

Pour 1/4 cup of tahini {sesame seed puree, found in International aisle} into a food processor along with 1/4 cup of fresh lemon juice.

A jar of tahini

Process for 1 minute. Scrap mixture off the side and process for another 30 seconds.

Food processor with tahini

Add 1/2 teaspoon of cumin, 2 Tablespoons of olive oil, 1 small minced garlic clove, and 1/2 teaspoon of salt to tahini mixture.

A teaspoon measure filled with cumin

Process for 30 seconds, scrap from sides and process for another 30 seconds. Add half of the chickpeas to the processor and process for 1 minute.

Adding chickpeas to the food processor

Scrap mixture off sides and bottom, add remaining chickpeas and process for another 1-2 minutes or until mixture is smooth and creamy.

Pureed chick peas and tahini in a food processor

Add julienne red peppers to processor, process until completely combined and smooth. 

A green bowl of red pepper hummus

Serve with pita bread, carrots, cucumbers or anything you want. 🙂

Green bowl of red pepper hummus

This is a great healthy option for a football game time appetizer or mid afternoon snack!

Green bowl of red pepper hummus

{Recipe from Inspired Taste}

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Roasted Red Pepper Hummus 12

Roasted Red Pepper Hummus

  • Author: Krista
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Appetizer
  • Method: Food Processor
  • Cuisine: Middle Eastern

Description

There is nothing better than a fresh homemade Hummus, and this Roasted Red Pepper Hummus Recipe definitely delivers in flavor!


Ingredients

Scale
  • 2 red bell peppers {substitute about 3/4 cup chopped jarred roasted red peppers}
  • 15oz. can of chickpeas {otherwise known as garbanzo beans}
  • 1/4 cup of fresh lemon juice
  • 1/4 cup of tahini
  • 1/2 teaspoon of cumin
  • 2 Tablespoons of olive oil
  • 1 small garlic clove, minced
  • 1/2 teaspoon of salt

Instructions

  1. Roast red bell peppers over stove burner for 10 minutes. Rotating until all sides are charred.
  2. Place peppers in a bowl and cover with plastic wrap to seal in the heat and steam. {this will help make the skin easy to remove}
  3. Let sit for 5-10 minutes. Once, peppers are cool enough to handle peel off the charred skin, remove seeds, and julienne peppers.
  4. Drain and rinse chickpeas {also known as garbanzo beans}. Set aside.
  5. Pour tahini and fresh lemon juice into a food processor.
  6. Process for 1 minute. Scrap mixture off the side and process for another 30 seconds.
  7. Add cumin, olive oil, minced garlic clove, and salt to tahini mixture.
  8. Process for 30 seconds, scrap from sides and process for another 30 seconds.
  9. Add half of the chickpeas to the processor and process for 1 minute.
  10. Scrap off sides and bottom, add remaining chickpeas and process for another 1-2 minutes or until mixture is smooth and creamy.
  11. Add julienne red peppers to processor, process until completely combined and smooth.
  12. Serve with pita bread, carrots, cucumbers.

Notes

Recipe from Inspired Taste

Keywords: red pepper hummus

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