Description
This roasted red pepper hummus is a smooth and flavorful twist on classic hummus, combining creamy chickpeas with sweet roasted red peppers, tahini, lemon juice, and garlic. Perfect as a tasty dip or spread, it’s easy to make and packed with vibrant flavor.
Ingredients
Scale
Main Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup tahini
- 1/4 cup fresh lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 cup roasted red peppers, chopped
- 2 tablespoons olive oil
Instructions
- Preparation: Gather all ingredients and ensure the chickpeas are well-drained to prevent excess moisture from affecting the hummus consistency.
- Blend Base: In a food processor, combine chickpeas, tahini, lemon juice, garlic, cumin, and salt. Blend the mixture until completely smooth.
- Add Roasted Peppers: Add the chopped roasted red peppers to the processor and blend again until fully incorporated and creamy. Scrape down the sides if necessary for even blending.
- Incorporate Olive Oil: While the processor is running, slowly drizzle in the olive oil to achieve a richer, creamier texture.
- Adjust Seasoning: Taste the hummus and add additional salt or lemon juice as desired to balance the flavors.
- Serve: Transfer the hummus to a serving bowl and garnish with finely chopped parsley for a fresh finish.
Notes
- For a smoother texture, peel the chickpeas before blending.
- Roasting your own red peppers can enhance the flavor, but jarred roasted red peppers work well too.
- This hummus can be stored in an airtight container in the refrigerator for up to 4 days.
- Serve with pita bread, vegetables, or as a sandwich spread.
