Description
This Roasted Red Bell Pepper Hummus is a vibrant twist on the classic hummus, featuring smoky roasted red peppers blended with creamy garbanzo beans, tahini, and a blend of spices. It makes a perfect flavorful dip for pita bread, veggies, or crackers, and brings a delightful pop of color and taste to any snack or appetizer spread.
Ingredients
Scale
Vegetables
- 2 medium red bell peppers
- 1/2 large yellow onion, diced
- 2 garlic cloves, minced
Legumes & Seeds
- 15 ounces canned garbanzo beans, drained
- 6 tablespoons tahini
Seasonings & Spices
- 1 tablespoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon ground black pepper
- Coarse salt to taste
Oils & Liquids
- 1/4 cup olive oil, plus extra for garnish
- 1/4 cup fresh lemon juice
Garnish
- Fresh parsley, minced
Instructions
- Preheat the Oven: Set your oven to 450˚F (232˚C) to prepare for roasting the bell peppers.
- Roast the Bell Peppers: Place the whole red bell peppers on a baking sheet lined with foil or parchment paper. Roast in the oven for 30-35 minutes, turning halfway through, until the skin is wrinkled and charred.
- Cool and Peel: Remove the peppers from the oven and allow them to cool until they are safe to handle. Then remove the stems, peel off the charred skin, cut the peppers in half, and remove all seeds.
- Blend Ingredients: In a food processor, combine the roasted peppers, diced onion, drained garbanzo beans, minced garlic, paprika, cumin, black pepper, lemon juice, tahini, and olive oil. Pulse until the mixture is completely smooth and creamy. Taste and add coarse salt and additional pepper if desired.
- Garnish and Serve: Transfer the hummus to a serving bowl. Garnish with minced fresh parsley and a drizzle of olive oil. Serve with lightly toasted pita bread or your favorite dipping snacks.
Notes
- You can substitute canned garbanzo beans with freshly cooked chickpeas for a fresher taste.
- Adjust the level of paprika and cumin to suit your spice preference.
- If you prefer a thinner hummus, add a little water or more olive oil during blending.
- The hummus can be stored in an airtight container in the refrigerator for up to 4 days.
- To roast peppers on a grill, place them directly over medium heat, turning until evenly charred.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Roasting and Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 130 kcal
- Sugar: 3g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: roasted red pepper hummus, red bell pepper hummus, Mediterranean dip, healthy snack, vegan hummus, smoky hummus, easy appetizer
