Description
A creamy, smoky, and vibrant hummus made with roasted red peppers, chickpeas, and tahini. Perfect for dipping, spreading, or elevating your snack board.
Ingredients
Scale
- 1 (15-ounce) can canned chickpeas, drained and rinsed
- 2 medium roasted red peppers, peeled
- 1/4 cup tahini
- 1–2 cloves fresh garlic
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt, or to taste
- 2–4 tablespoons cold water, as needed
- Optional: paprika for garnish
Instructions
- Preheat your oven to 450°F if roasting red peppers. Line a baking sheet with foil.
- If roasting, place peppers on the baking sheet and roast until charred, about 20 minutes. Peel and remove seeds once cooled.
- In a food processor, blend tahini and lemon juice until smooth and creamy.
- Add chickpeas, roasted peppers, garlic, olive oil, cumin, and salt. Blend until thick and smooth.
- Add cold water gradually while blending until the desired consistency is reached.
- Taste and adjust seasoning if needed. Drizzle with olive oil and sprinkle with paprika.
- Spoon into a serving bowl and serve with pita chips, veggies, or use as a spread.
Notes
- Peeling chickpeas gives extra smooth texture.
- Use ice water to achieve a fluffier dip.
- Chill for at least 30 minutes to let flavors develop.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Blended
- Cuisine: Middle Eastern
Nutrition
- Serving Size: about 1/4 cup
- Calories: 190
- Sugar: 1g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg