Roasted Red Pepper Hummus
This roasted red pepper hummus is a creamy, flavorful twist on the classic dip. Blending tender chickpeas with smoky roasted red peppers, tahini, garlic, and lemon juice, it's finished with a drizzle of olive oil and a sprinkle of sweet paprika. Perfect as an appetizer or healthy snack, it pairs beautifully with fresh veggies, warm pita, or crackers.
Ingredients
- 600 g cooked chickpeas (or canned, drained and rinsed)
- 50 ml water (or aquafaba the liquid from cooking or canned chickpeas)
- 1 tbsp tahini
- 2 garlic cloves
- 1 tsp salt
- 2 roasted red peppers peeled (fresh or from a jar)
- juice of half a lemon
- 2 tsp olive oil
- sweet paprika for garnish
Instructions
- In a blender or food processor, combine the chickpeas, roasted red peppers, garlic, tahini, salt, lemon juice, and water (or aquafaba). Blend until smooth and creamy. Add a little more water if needed to adjust the consistency.
- Transfer the hummus to a serving bowl or plate. Use the back of a spoon to create swirls or small wells on the surface.
- Drizzle olive oil into the indentations and sprinkle with sweet paprika.
- Serve with fresh vegetables, pita bread, or crackers.
- Optional: For added flavor, blend in fresh basil, an extra roasted pepper, sun-dried tomatoes, turmeric, or chili flakes for a spicy kick.
Notes
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