Prep Time 10 mins
Cook Time 20 mins
Rest Time 10 mins
Total Time 40 mins
Cooking Method: ,
Cuisine: ,
Courses: , ,
Difficulty: Beginner
Cooking Temp: 220  C
Servings: 6
Best Season: All Seasons
Description

This smooth and smoky Roasted Red Pepper Hummus is a flavorful twist on the classic dip. Blended with tahini, garlic, and lemon juice, it’s the perfect healthy appetizer or spread for any occasion. Packed with protein and naturally vegan and gluten-free, it’s a must-have for snack lovers.

Ingredients
    For the Hummus Base:
  • 1 can (400 g) chickpeas (drained and rinsed)
  • 2 whole red bell peppers
  • 2 tbsp tahini
  • 2 tbsp olive oil (plus extra for garnish)
  • 2 tbsp lemon juice (freshly squeezed)
  • 1 clove garlic (minced)
  • 0.5 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt (adjust to taste)
  • 2 tbsp 2–4 cold water (to adjust consistency)
    • For Garnish (Optional):
  • 1 tsp olive oil
  • 0.25 tsp smoked paprika
  • 1 tbsp chopped parsley
  • 1 tbsp toasted pine nuts or sesame seeds
Instructions
    Roast the Red Peppers
  1. 1
    Preheat the oven to 220°C. Slice the red bell peppers in half, remove seeds and stems, and place them skin-side up on a lined baking tray. Roast for 20 minutes or until skins are charred and blistered. Transfer to a bowl, cover with a lid or plastic wrap, and let them steam for 10 minutes. Then peel off the skins and set aside the flesh.
    2. Blend the Hummus Base
  2. 2
    In a food processor, combine chickpeas, tahini, lemon juice, olive oil, garlic, cumin, smoked paprika, and salt. Add the roasted red pepper flesh. Blend until smooth, scraping down the sides as needed. If too thick, add cold water one tablespoon at a time until creamy.
    3. Taste and Adjust
  3. 3
    Taste the hummus and adjust seasoning. Add more lemon juice for brightness, salt for depth, or cumin for warmth.
    4. Serve and Garnish
  4. 4
    Spoon the hummus into a serving bowl. Drizzle with olive oil and sprinkle with smoked paprika, parsley, and toasted pine nuts or sesame seeds. Serve with pita bread, crackers, or raw veggies.
Note

Storage: Store in an airtight container in the fridge for up to 5 days.

Make it spicier: Add a pinch of cayenne or a small roasted chili pepper.

Smoother texture tip: Peel the chickpeas for an ultra-smooth hummus.

Shortcut: Use jarred roasted red peppers if you're short on time.

Keywords: roasted red pepper hummus, healthy dip, vegan snack, easy hummus recipe, gluten-free appetizer
Read it online: https://petitepanini.com/recipe/roasted-red-pepper-hummus-recipe/