Roasted Red Pepper Hummus

$- 1 can chickpeas, drained and rinsed - Roasted red bell pepper, peeled and chopped - 2 tablespoons tahini - 2 tablespoons extra virgin olive oil - 2 tablespoons freshly squeezed lemon juice - 1 clove garlic, minced - 1 teaspoon ground cumin - Salt and freshly cracked black pepper to taste - Fresh parsley for garnish - Smoked paprika for garnish 1. Preheat your oven to 475°F (245°C). 2. Place the red bell pepper on a baking sheet. 3. Roast for about 25-30 minutes. 4. Turn the pepper often to char it evenly. 5. Once the skin is blistered, take it out. 6. Cover it with aluminum foil for 10 minutes. 7. Let it cool, then peel the charred skin. 8. Remove the seeds and set aside. 1. Add the drained chickpeas to your food processor. 2. Include the roasted red pepper, tahini, and olive oil. 3. Pour in the lemon juice and add garlic. 4. Add ground cumin for depth. 5. Blend on high speed until smooth and creamy. 1. If the hummus is too thick, add water slowly. 2. Start with one tablespoon at a time. 3. Blend until you reach a creamy texture. 4. Season with salt and pepper. 5. Taste and adjust seasoning as needed. This hummus is rich in flavor and perfect for dipping! {{ingredient_image_2}} To get the best hummus, you need to focus on texture. If your hummus is too thick, add water. Use one tablespoon at a time. Blend it well after each addition. Keep adding until you get a creamy and smooth mix. This step is key for enjoying the dip. Seasoning is also very important. Start with salt and freshly cracked black pepper. Blend it well after adding. Taste your hummus and adjust the seasoning. Don’t be shy—good flavor makes a big difference! Roasting peppers can be simple. Set your oven to 475°F (245°C) and place the red bell pepper on a baking sheet. Roast it for 25-30 minutes. Make sure to turn it often. This helps to char all sides evenly. Once done, cover it with foil to trap steam. This makes peeling easier. You can also roast peppers in different ways. Try grilling them for a smoky flavor. You can use a stovetop method too. Just place the pepper directly on the flame. This method gives a nice char as well. Pair your hummus with tasty sides. Vegetable sticks work great! Carrots, cucumbers, and bell peppers add crunch. Warm pita bread is another excellent choice. It complements the creamy hummus well. For garnishing, drizzle some olive oil on top. This adds richness. Sprinkle smoked paprika and chopped parsley for color and flavor. It not only looks good but also tastes amazing! You can make roasted red pepper hummus even more exciting. Adding spices can change the taste. Try smoked paprika for a smoky kick. A pinch of chili flakes can add heat. Both spices make your hummus zing with flavor. You can also mix in fresh herbs. Basil brings a sweet touch, while cilantro gives a fresh taste. Chop them finely and fold them in for a burst of flavor. If you want a lighter hummus, there are great swaps. Use low-fat tahini or olive oil. These choices keep the flavor but cut down on fat. Another option is Greek yogurt. It adds creaminess and protein without the extra calories. Mix it in for a healthy twist on your favorite dip. You can explore global flavors with your hummus. For a Mediterranean twist, add chopped olives. They bring a briny, savory note that pairs well with the sweet peppers. For a Middle Eastern style, use sumac. This spice adds a lemony taste and a hint of tartness. It brightens up your hummus and makes it stand out. Pro Tips Roasting Technique: For an even char on the red pepper, turn it every 5-10 minutes to ensure all sides get that delicious smoky flavor. Chickpeas Choice: While canned chickpeas are convenient, using dried chickpeas that you've soaked and cooked can enhance the flavor and texture of your hummus. Texture Preference: For a creamier hummus, blend for a longer time and add more water gradually until you reach your desired smoothness. Flavor Enhancements: Experiment with additional spices such as smoked paprika or chili powder for a unique twist on the classic hummus flavor. {{image_4}} Chickpeas are the star of this dish. They pack a protein punch. One can gives you about 12 grams of protein. This helps build muscles and keeps you full longer. Chickpeas also contain fiber, which is great for digestion. Roasted red peppers add a splash of color and health. They are rich in antioxidants. These help fight free radicals in your body. A single large red pepper has vitamins A and C. These vitamins support your immune system and skin health. Each serving of roasted red pepper hummus has about 150 calories. This makes it a great snack choice. The hummus contains: - Protein: 6 grams - Fat: 7 grams - Carbohydrates: 15 grams This balance keeps your energy up without weighing you down. This recipe fits many diets. It is vegetarian and vegan friendly. No animal products are used. You can enjoy it without worry. Also, the hummus is gluten-free. It works well for those avoiding gluten. Serve it with veggies or gluten-free crackers for a tasty treat! To keep your hummus fresh, use an airtight container. Glass jars work well. Store it in the fridge. Homemade hummus lasts about 4 to 5 days. Make sure to press plastic wrap against the hummus surface to limit air exposure. You can freeze hummus for later use. Place it in a freezer-safe container. Leave some space at the top for expansion. It stays good in the freezer for up to 3 months. When you're ready to use it, thaw it in the fridge overnight. Stir well before serving to blend the texture. Store-bought hummus has a clear expiration date on the label. It usually lasts 7 to 10 days after opening. Check for signs of spoilage like mold or an off smell. If you see any discoloration or separation, it's best to toss it. To roast a red bell pepper, follow these steps: 1. Preheat your oven to 475°F (245°C). 2. Place the red bell pepper on a baking sheet. 3. Roast for about 25-30 minutes. 4. Turn the pepper occasionally for even charring. 5. When the skin is blackened, take it out of the oven. 6. Cover the pepper with aluminum foil for 10 minutes. This traps steam. 7. Once cooled, peel off the skin and remove the seeds. You can also roast peppers on a grill or stovetop. Just place them over direct heat until charred. This method adds a smoky flavor. Yes, you can use canned chickpeas. They save time and are easy to use. Just drain and rinse them before blending. However, dried chickpeas can be better. They have a firmer texture and a richer taste. If you choose dried, soak them overnight and cook until tender. If you don’t have tahini, you can use peanut butter or sunflower seed butter. These will change the flavor a bit but still taste great. You can also skip tahini altogether. Just add a bit more olive oil or a splash of water to keep the hummus smooth. This will alter the taste but keep it creamy. We covered how to make hummus from scratch using simple ingredients like chickpeas and roasted red pepper. I shared step-by-step instructions to ensure your hummus is smooth and flavorful. Remember to taste and adjust your seasonings as you go. With these tips and variations, you can make this dish your own. Enjoy pairing it with vegetables or pita bread. Homemade hummus is not just tasty; it’s also healthy and easy to store. Get creative and have fun with this versatile recipe!$

A creamy and flavorful hummus made with roasted red peppers, perfect for dipping or spreading.

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Prep Time 10

Cook Time 30

Total Time 45

Course Appetizer

Cuisine Middle Eastern

Servings 4

Calories 150 kcal

Ingredients

1 can chickpeas, drained and rinsed
1 large red bell pepper, roasted and peeled
2 tablespoons tahini
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 clove garlic, finely minced
1 teaspoon ground cumin
to taste salt and freshly cracked black pepper
as needed water for desired consistency
to garnish fresh parsley and smoked paprika

Instructions

Preheat your oven to 475°F (245°C). Place the red bell pepper directly on a baking sheet and roast it for approximately 25-30 minutes, turning occasionally. Once the skin is blistered and blackened, remove it from the oven, cover with aluminum foil for about 10 minutes, then peel off the charred skin and remove the seeds.
In a food processor, add the drained chickpeas, prepared roasted red pepper, tahini, olive oil, lemon juice, minced garlic, and ground cumin. Blend on high speed until silky smooth and creamy.
If the hummus appears too thick, slowly incorporate water a tablespoon at a time, processing until you achieve your desired creamy consistency.
Generously season your hummus with salt and freshly cracked black pepper, then blend again to ensure the flavors are well combined. Taste and adjust seasoning if necessary.
Transfer the hummus to a serving bowl. Drizzle with extra virgin olive oil and sprinkle with smoked paprika and freshly chopped parsley.

Notes

Serve with colorful vegetable sticks or warm pita bread.

Keyword dip, hummus, roasted red pepper, vegan