Roasted Red Pepper Hummus

Welcome to my (occasionally messy) kitchen, where today we’re diving into the delightful, finger-lickin’ world of Roasted Red Pepper Hummus. Let me be honest; I’m not a chef—I’m a person who loves smeared hummus on practically everything and almost always forgets the garlic press. This little number is velvety, smoky, and just perfect if you need a snack that feels fancy but is secretly super simple. Okay, you should definitely try it because who doesn’t need another way to eat a tub of chickpeas?

Ah, the classic tale of Roasted Red Pepper Hummus. It all started when my husband mistook red bell peppers for chiles (spicy dinner night, anyone?). But out of that chaos, this hummus became our go-to “let’s impress the neighbors” dish. My family has this endearing habit of finishing the bowl before I even get a taste. We never seem to get tired of this creamy, peppery delight. It’s become the star of our spontaneous snack parties—those times when guests show up unannounced, and you gotta raid the pantry for potential appetizers.

Why You’ll Love This Roasted Red Pepper Hummus

– It’s like a hug in a bowl—so comforting and just the right amount of savory.
– Sneakily healthy. I mean, it’s basically salad in a dip, right?
– Crazy easy, even if you’ve got chaos swirling around you.
– You can basically dollop it on anything and feel like you’re at a fancy tapas bar.

How to Make It

Alright, here’s the deal. Normally, I’d forget an ingredient or five, but all you really need to do is throw some chickpeas, roasted red peppers, and a few other goodies into a food processor. I mix it until it’s as smooth as a baby’s butt (or, you know, less so if you’re into chunky hummus). Once, I didn’t have tahini on hand—shock and horror—but a spoonful of peanut butter did the trick. Just make sure to give it a little taste before you serve it. And don’t forget the salt; I always seem to.

Ingredient Notes

– Roasted Red Peppers: These guys are the magic. Sweet, smoky… just don’t use the spicy ones unless you wanna see your guests breathe fire.
– Chickpeas: Can be stubborn. If skinning them sounds like way too much effort, I relate. But smoother hummus is just better.
– Tahini: I once replaced this with sunflower butter when I ran out. Not a total failure, but not a repeat performance either.

Recipe Steps

1. Roast or grab a jar of roasted red peppers.
2. Combine chickpeas, peppers, tahini, garlic, and lemon juice in a blender.
3. Blend until creamy and smooth, scraping down sides as needed.
4. Season with salt and pepper to taste.
5. Throw in a smidge of cumin if you’re feeling extra.
6. Serve it up with whatever you fancy!

What to Serve It With

Tips & Mistakes

– Don’t skip the lemon juice. Twice, I’ve forgotten it, and boy, was the hummus just… beige.
– If it gets too thick, add a splash of water or olive oil. Not too much—you’re making dip, not soup.

Storage Tips

Put any leftovers (ha, if you have them) in an airtight container. It’s great straight out of the fridge but loses some magic if forgotten at the back for weeks—trust me. I may or may not have used it as a breakfast spread on toasted bread… cold hummus is unexpectedly satisfying.

Variations and Substitutions

– Don’t have tahini? You can wing it with some smooth almond butter.
– Swap red peppers for roasted tomatoes if life gives you red veggies.
– Didn’t feel like buying cumin? Paprika to the rescue—still delicious.

Frequently Asked Questions

Roasted Red Pepper Hummus

This creamy roasted red pepper hummus combines smoky peppers with traditional chickpeas for a flavorful and healthy snack or appetizer.

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Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups canned chickpeas drained and rinsed
• ▢ 1 cup roasted red peppers drained
• ▢ 0.25 cup tahini
• ▢ 2 tbsp fresh lemon juice
• ▢ 2 tbsp extra virgin olive oil
• ▢ 1 clove garlic minced
• ▢ 0.5 tsp ground cumin
• ▢ 0.5 tsp salt
• ▢ 0.25 tsp black pepper
• ▢ 2 tbsp water or as needed for consistency

Instructions

Preparation Steps

• In a food processor, combine chickpeas, roasted red peppers, tahini, lemon juice, olive oil, garlic, cumin, salt, and black pepper.
• Process until smooth, adding water gradually to reach desired creamy consistency.
• Taste and adjust seasoning if needed. Serve with pita bread or vegetable sticks.

Notes

Store leftover hummus in an airtight container in the refrigerator for up to 5 days. Great as a dip or spread for sandwiches.