Roasted Red Pepper Hummus
This Roasted Red Pepper Hummus is a smooth, creamy dip made with chickpeas, tahini, olive oil, and sweet roasted red peppers.
Ingredients
- 2 cans chickpeas
- 16 ounces roasted red peppers
- ¼ cup tahini paste
- ½ cup olive oil
- ¼ cup lemon juice
- 2 garlic cloves
- ¼ teaspoon red pepper flakes
Instructions
- Drain and rinse the chickpeas. For a smoother texture, gently rub them in a clean towel to remove the skins.
- Add the chickpeas, roasted red peppers, tahini, lemon juice, garlic, and red pepper flakes to a food processor. Blend until mostly smooth.
- With the processor running, slowly stream in the olive oil and continue blending until the hummus is ultra-creamy.
- Taste and adjust with additional lemon juice, salt, or red pepper flakes as desired.
- Spoon into a serving bowl. Drizzle with a little olive oil and garnish with extra red pepper flakes or chopped parsley, if desired.
Nutrition
Notes
- Remove chickpea skins for smoother hummus: Taking a few extra minutes to rub off the skins helps create a noticeably creamier texture.
- Use jarred roasted red peppers: They save time and provide consistent flavor without needing to roast peppers yourself.
- Blend thoroughly: Let the food processor run long enough to fully break down the chickpeas and peppers for an even texture.
- Adjust consistency carefully: If the hummus feels too thick, add cold water or lemon juice one tablespoon at a time until it reaches your preference.
- Serving Suggestions: Serve this roasted red pepper hummus with fresh vegetables, pita chips, crackers, or alongside recipes like Loaded Sweet Potato Fries, Guacamole Bites, or Cucumber Rolls for an easy appetizer spread.
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