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Red Pepper Hummus Recipe

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4.1 from 14 reviews

This vibrant Red Pepper Hummus combines creamy chickpeas with sweet roasted red peppers for a flavorful twist on classic hummus. Perfect for dipping, spreading, or snacking, it is easy to prepare in just 10 minutes using a food processor to achieve a smooth and slightly chunky texture. Garnished with olive oil and sesame seeds, this recipe delivers a bright, healthy, and satisfying appetizer or snack.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 6 servings
  • Category: Dip
  • Method: Blending
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

Main Ingredients

  • 2 cups chickpeas (drained and rinsed, or cooked from dry; removing the peels results in smoother hummus)
  • 2-3 cloves garlic (coarsely chopped)
  • 1 cup chopped roasted red peppers
  • 1 tablespoon lemon juice
  • 1/2 cup tahini (stir before measuring)
  • 1 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon chickpea cooking or canning liquid (if needed)

For Garnish

  • 2 tablespoons extra virgin olive oil (for drizzling)
  • 1 teaspoon sesame seeds (optional)

Instructions

  1. Process Chickpeas and Garlic: In a food processor, pulverize the chickpeas and garlic. Stop occasionally to scrape down the sides to ensure even blending. Continue processing until the mixture appears smooth when pressed with a spatula.
  2. Add Roasted Peppers: Add 3/4 cup of the chopped roasted red peppers to the food processor, reserving the remaining peppers for garnish. Process until the mixture is smooth but still retains a slightly chunky texture.
  3. Incorporate Remaining Ingredients: Add lemon juice, tahini, kosher salt, and cayenne pepper to the mixture in the food processor. Process until the hummus is smooth and creamy, stopping to scrape down the bowl as needed. If the mixture seems too thick, add up to 1 tablespoon of chickpea cooking or canning liquid to loosen it to your desired consistency. Taste and adjust seasonings as needed.
  4. Serve and Garnish: Spoon the hummus into a serving bowl and create a well in the center using the back of a clean spoon. Place the reserved roasted red peppers in this well. Drizzle extra virgin olive oil over the top and sprinkle with sesame seeds if desired. Serve immediately.

Notes

  • Removing the skins from chickpeas before blending helps achieve a smoother hummus texture.
  • Use fresh or store-bought roasted red peppers for convenience.
  • Tahini quality affects flavor; stir it well before measuring to incorporate the oil.
  • Adjust cayenne pepper to taste for more or less heat.
  • Leftover hummus can be refrigerated in an airtight container for up to 3 days.
  • Serve with pita bread, vegetable sticks, or as a spread on sandwiches.

Find it online: https://cheftinaskitchen.com/red-pepper-hummus-recipe/