Roasted Red Pepper Hummus

Smooth, smokey hummus blended with roasted red peppers

Courses:

• Appetizer

Preparation Time:

• 15Mins

Cooking Time:

• 15 Mins

List of Ingredients

• 2 whole red bell peppers

• 1 (15-ounce) can chickpeas

• 1/4 cup fresh lemon juice

• 1/4 cup tahini

• 1 small garlic clove, minced

• 2 tbsp extra virgin olive oil

• 1/2 tsp ground cumin Pinch cayenne pepper

• 2 to 3 tbsp water

• Salt to taste

Directions

Step 1:

Move an oven rack so that it is about 5 inches from the broiler. Turn oven broiler on.

Step 2:

Remove core of peppers then cut into large flat pieces. Arrange pepper pieces, skin-side up, on a baking sheet. Broil 5 to 10 minutes until the peppers skin has charred.

step 3:

Add peppers to a resealable plastic bag, seal then wait 10 to 15 minutes until cool enough to handle. Gently peel away the charred pepper skin and discard. Reserve 1 to 2 pieces of the peeled roasted pepper pieces to use as a garnish when serving then roughly chop the rest.

Step 4:

In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more.

step 5:

Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.

step 6:

Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.

step 7:

Add the roasted peppers and continue to process for 1 to 2 minutes or until smooth. If the hummus is too thick or still has tiny bits of chickpea, with the food processor turned on, slowly add 1 to 3 tablespoons of water until you are happy with the consistency.

step 8:

Taste for salt and adjust as needed. Finely chop the reserved peppers. Spoon hummus into a bowl, make a small well in the middle and add the chopped peppers. Store homemade hummus in an airtight container and refrigerate up to one week.

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Closing

This roasted red pepper hummus builds on the nutritional strengths of classic hummus while adding the benefits of red bell peppers, which are rich in vitamin C, carotenoids, and antioxidants that support immune health and help reduce inflammation. Chickpeas provide plant-based protein and fiber that promote digestive health, support balanced blood sugar levels, and contribute to heart health.

Tahini and olive oil supply healthy unsaturated fats that aid nutrient absorption and support cardiovascular wellness. Roasting the peppers enhances flavor without added sugars or preservatives, making this dip a wholesome alternative to many store-bought spreads. Flavorful, satisfying, and nutrient-dense, this hummus fits seamlessly into a balanced, plant-forward approach to long-term health.