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!
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.
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.
Drain and rinse one 15oz. can of chickpeas {also known as garbanzo beans}.
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.
Process for 1 minute. Scrap mixture off the side and process for another 30 seconds.
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.
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.
Scrap mixture off sides and bottom, add remaining chickpeas and process for another 1-2 minutes or until mixture is smooth and creamy.
Add julienne red peppers to processor, process until completely combined and smooth.
Serve with pita bread, carrots, cucumbers or anything you want. 🙂
This is a great healthy option for a football game time appetizer or mid afternoon snack!
{Recipe from Inspired Taste}
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Roasted Red Pepper Hummus
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 3 cups 1x
- Category: Appetizer
- Method: Counter
- Cuisine: Middle Eastern
Description
This 10-minute roasted red pepper hummus recipe is a creamy and smokey Middle Eastern dip that’s perfect with pita chips.
Ingredients
- 28oz. canned of low sodium chickpeas, rinsed and drained
- 1/2 cup tahini
- 3–4 tablespoons lemon juice
- 3 tablespoons olive oil
- 3 garlic cloves
- 1 teaspoon cumin
- 1/2 teaspoon salt (or more to taste)
- 1–2 tablespoons of water
- 1/3 cup roasted red peppers
Instructions
- Place chickpeas on a paper towel and dry off. Using another paper towel gently rub the chickpeas to help the skin fall over. I recommend removing the skin from at least half of the chickpeas to help with a creamy texture. It’s tedious but worth it.
- To a food processor add chickpeas, tahini, lemon juice, olive oil, garlic cloves, cumin, salt and roasted red pepper. Blend for 2-3 minutes until the hummus is nice and creamy. Adjust the consistency to taste with water.
