Looking for a tasty and healthy snack? This Roasted Red Pepper Hummus is a delicious, creamy dip that’s perfect for any party or get-together.
Packed with flavor from roasted peppers and garlic, it’s the perfect balance of savory and smooth. Whether you’re serving it with veggies, pita, or crackers, it’s sure to be a crowd favorite. Plus, it’s super easy to make and can be prepared ahead of time.
Let’s dive into this simple, homemade dip!
Ingredients You’ll Need For This Recipe
- 1 large red bell pepper, cut in half and seeded
- 1 15.5-oz. can chickpeas, rinsed and drained, liquid reserved
- 2-3 T. reserved chickpea liquid
- 1/3 c. tahini
- 5 T. extra virgin olive oil
- 3 T. fresh lemon juice
- 2 garlic cloves
- 1 t. ground cumin
- Sea salt, to taste
To Serve:
- 1 large red bell pepper, top removed, and seeds and ribs removed*
- Smoked paprika, for garnish
- Vegetable crudités and/or gluten-free (or regular) pita wedges
*Optional: Finely chop the edible portion of the red pepper top for garnish
Step-by-step Guide:
To remove the blackened skin from the roasted peppers, do not place them in a plastic freezer bag because the bag may melt from the high temperatures. Instead, place the hot roasted peppers in a heat-resistant bowl, then cover tightly with foil or a large plate to seal in the steam.
The skin will peel right off after several minutes.
1 – Place top oven rack in the center position and pre-heat oven to 450°F. Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking mat.
2 – Arrange the red pepper halves cut side down on the prepared baking sheet and place in the pre-heated oven. Roast until the skin starts to turn black and blister, approximately 30 minutes.
3 – Remove the baking sheet from the oven and carefully transfer the hot pepper halves to a heat-resistant bowl and cover tightly with foil or a plate. Set aside.
4 – Once cool enough to handle, gently remove and discard the blackened skin from the pepper under running water. Set aside.
5 – While the peppers are cooling, add the chickpeas and two tablespoons of the liquid to a high-speed blender or a food processor and process for approximately 1 minute. Add the remaining liquid, if necessary.
6 – Add the roasted red pepper and the remaining ingredients and process for 2-3 minutes or until the mixture is smooth and creamy. If desired, add additional chickpea liquid to achieve a thinner consistency.
7 – Transfer the hummus to the red pepper shell and garnish with finely chopped red pepper and some smoked paprika. Serve immediately with vegetable crudités and gluten-free (or regular) pita wedges. Enjoy!
Pro Tips for Success:
-
Roast Peppers Evenly: To get perfectly blistered skin, place the red pepper halves cut side down on the baking sheet. If you’re in a hurry, you can turn the oven to broil for the last few minutes, but keep a close eye to avoid burning them too much.
-
Adjust Texture to Your Liking: If you like your hummus extra creamy, slowly add more reserved chickpea liquid until you reach your desired consistency. You can also use a little water if you prefer a lighter texture.
-
Make It Your Own: Want to cater to different tastes? Try adding a sprinkle of chili flakes for some heat, or swap the garlic for roasted garlic for a milder, sweeter flavor. You can also serve this dish with gluten-free pita or veggie sticks for a healthier alternative!
- Time-Saving Tip: Prepare several at the same time. Cover the unused portion in oil and store in an airtight container in the refrigerator for 1-2 weeks. You can also use ¾ cup jarred red bell peppers instead of roasting the peppers yourself if you’re in a time crunch.
So, what are you waiting for? Gather your ingredients and hop into the kitchen to make this delightful Roasted Red Pepper Hummus recipe – it’s sure to be a big hit!
