Easy Roasted Red Pepper Hummus Recipes
Silky, smoky hummus blended with roasted red peppers, tahini, and lemon. Perfect for pita, veggies, or sandwiches.
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Servings:
Ingredients
Main Ingredients
- 15 oz canned chickpeas, drained and rinsed
- 8 oz roasted red peppers, drained
- 3.5 tbsp tahini (sesame paste)
- 2.5 tbsp fresh lemon juice
- 1.5 tsp minced garlic
- 2.5 tbsp extra-virgin olive oil
- 3 tbsp cold water or aquafaba
- 0.75 tsp ground cumin
- 0.4 tsp smoked paprika
- 0.75 tsp kosher salt plus more to taste
- 0.25 tsp black pepper
- 1 tbsp olive oil for drizzling optional, for serving
- 1 tbsp chopped fresh parsley optional, for garnish
Instructions
Preparation Steps
- Drain and rinse the chickpeas. Shake dry. Drain the roasted peppers well.
- Blend tahini, lemon juice, and 1 tablespoon cold water in a food processor until light and creamy.
- Add garlic, cumin, smoked paprika, salt, and pepper. Pulse to combine.
- Add the roasted red peppers and process until mostly smooth.
- With the motor running, stream in olive oil. Add chickpeas and blend, drizzling in remaining water until creamy.
- Taste and adjust seasoning. Swirl into a bowl, drizzle with olive oil, and top with parsley.
Notes
For a spicy kick, blend in a pinch of cayenne or top with crushed red pepper. For ultra-smooth hummus, peel the chickpea skins before blending or process an extra minute with a splash more water. Store in an airtight container up to 5 days; loosen with a spoon of water or oil before serving.
This recipe is an original creation inspired by classic Easy Roasted Red Pepper Hummus Recipes flavors. All ingredient ratios and instructions are independently developed.