Description
This Roasted Red Pepper Hummus is a creamy and smoky Mediterranean dip made by blending classic chickpeas with sweet roasted red peppers, tahini, garlic, lemon juice, and extra-virgin olive oil. Perfectly smooth and flavorful, it’s ideal for serving with pita bread, fresh vegetables, crackers, or as part of a mezze platter.
Ingredients
For the Hummus
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large roasted red pepper, peeled and seeded
- ¼ cup tahini
- 2 tablespoons fresh lemon juice
- 1 garlic clove
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 2–4 tablespoons cold water, as needed
For Garnish
- Fresh parsley, for garnish
- Paprika, for garnish
- Extra olive oil, for drizzling
Instructions
- Combine ingredients: Add the chickpeas, roasted red pepper, tahini, lemon juice, garlic, olive oil, cumin, and salt to a food processor.
- Blend initial mixture: Blend the ingredients for 1–2 minutes until the mixture begins to become smooth, ensuring all flavors start to meld.
- Add water gradually: Add cold water one tablespoon at a time, continuing to blend until the hummus reaches a creamy and smooth consistency.
- Adjust seasoning: Taste the hummus and adjust lemon juice, salt, or cumin according to your preference for optimal flavor balance.
- Transfer and garnish: Transfer the hummus to a serving bowl, then drizzle with extra olive oil. Garnish with fresh parsley and a sprinkle of paprika.
- Serve: Serve the hummus with warm pita bread, fresh vegetables, crackers, or as part of a Mediterranean mezze platter.
Notes
- For exceptionally smooth hummus, remove the skins from chickpeas before blending.
- Use jarred roasted red peppers for convenience or roast your own for fresher flavor.
- Add a pinch of smoked paprika to enhance the smoky flavor.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Hummus can be made a day ahead to deepen the flavors.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Dip, Snack
- Method: No-Cook
- Cuisine: Mediterranean, Middle Eastern
