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Stalk of celery dipping into a bowl of red pepper hummus.
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5 from 4 votes

Roasted Red Pepper Hummus

This roasted red pepper hummus is creamy and rich and packed with flavor. It's seriously the most divine hummus ever and makes the perfect dip or spread.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer, Dip
Cuisine: Mediterranean
Diet: Vegan
Servings: 4
Calories: 264kcal
Author: Alison Andrews

Ingredients

  • 2 Medium Red Bell Peppers Roasted
  • 2 Tablespoons Lemon Juice Freshly Squeezed
  • 2 Cloves Garlic Crushed
  • 15 ounce Can Chickpeas Drained
  • ⅓ cup Tahini (80g)
  • ½ teaspoon Salt
  • ½ teaspoon Ground Cumin
  • ½ teaspoon Paprika
  • ⅛ teaspoon Cayenne Pepper
  • 1 Tablespoon Olive Oil Extra Virgin, plus more to drizzle over the top

Instructions

  • Preheat the oven to 450°F (230°C).
  • Slice the red peppers and remove the seeds and core. Place the pieces on a parchment lined baking tray, skin side up.
  • Roast in the oven for 25 minutes until the skins are nicely charred.
  • Remove from the oven and place into a bowl and cover it with foil. Leave for 15 minutes. This will allow the peppers to steam a bit and the skins to loosen.
  • Remove the peppers from the bowl and peel off the skins. Slice off a couple of strips of roasted red pepper to decorate your hummus (optional).
  • Add the lemon juice and crushed garlic cloves to a bowl or jug and let the garlic soak in the freshly squeezed lemon juice for a few minutes.*
  • Add the chickpeas to the food processor along with the crushed garlic and lemon juice, tahini and roasted red peppers. Process until chunky.
  • Add in the salt, cumin, paprika, cayenne pepper and olive oil and process again until very smooth. You can just let the food processor run for a few minutes so that you get that really smooth texture.
  • Transfer to a serving dish and drizzle with some olive oil and sprinkle with some sesame seeds and freshly chopped parsley and serve.

Notes

  1. Soaking the raw crushed garlic in the freshly squeezed lemon juice just takes some of the bite out of the raw garlic, with no sacrifice in flavor.
  2. We used one 15-ounce (425g) can of chickpeas (drained). You can also use 1 and ½ cups of cooked chickpeas. 
  3. To get your hummus really smooth just let the food processor run for a few minutes once all the ingredients have been added.
  4. Leftover hummus keeps very well in the fridge for around 3 days.

Nutrition

Serving: 1Serve | Calories: 264kcal | Carbohydrates: 23g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Sodium: 596mg | Potassium: 391mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1941IU | Vitamin C: 81mg | Calcium: 75mg | Iron: 3mg