Roasted Red Pepper Hummus Recipe
A creamy and flavorful Roasted Red Pepper Hummus made with chickpeas, jarred roasted red peppers, tahini, and a hint of garlic. This easy-to-make Mediterranean-inspired dip blends smooth and rich textures, perfect for serving with veggies, crackers, or pita bread.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: About 1.5 cups 1x
- Category: Dip
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
Hummus
- 1 15-ounce can chickpeas, drained and rinsed (reserve some liquid – aquafaba)
- 2 Tablespoons tahini
- 7 ounces jarred roasted red peppers, drained
- 1/4 cup lemon juice
- 2 teaspoons garlic, minced
- 3 Tablespoons extra virgin olive oil, plus more for serving
- 3 Tablespoons aquafaba (reserved liquid from canned chickpeas)
- 1/2 teaspoon kosher salt, plus more to taste
Instructions
- Reserve aquafaba: Before draining and rinsing the chickpeas, carefully save some of the can’s liquid called aquafaba; this will help create a creamy texture in the hummus.
- Combine ingredients: In a food processor or blender, add the drained chickpeas, drained roasted red peppers, lemon juice, tahini, minced garlic, olive oil, reserved aquafaba, and kosher salt.
- Blend to smooth: Blend the mixture, stopping occasionally to scrape down the sides of the bowl to ensure even blending. If the texture is too thick, add more aquafaba gradually until desired creaminess is achieved.
- Adjust consistency: Continue blending for about 30 seconds to attain a smooth and creamy consistency. If you prefer thicker hummus, you can blend for less time or skip this step.
- Serve: Transfer the hummus to a serving bowl, drizzle with extra olive oil if desired, and enjoy with fresh vegetables, crackers, or pita bread.
Notes
- Use aquafaba (chickpea liquid) instead of water to achieve a creamier hummus without added oils or preservatives.
- Adjust garlic quantity based on your taste preference for milder or stronger flavor.
- Add a pinch of smoked paprika or cumin for an extra layer of flavor if desired.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For a nuttier flavor, lightly toast the tahini before blending.
Keywords: Roasted red pepper hummus, hummus recipe, vegan dip, Mediterranean dip, healthy dip, chickpea dip, easy hummus, homemade hummus
Find it online: https://stirringwithstella.com/roasted-red-pepper-hummus-recipe/
